2 pork llets, each about 500g/1lb 2oz, trimmed of any fat
2 tsp olive oil
3 tsp ground cumin
1 tsp ground cinnamon
4 tsp grated ginger
zest and juice 1 lemon
small bunch mint, chopped
200g/7oz fat-free natural yogurt
Heat oven to 190C/170C fan/gas 5. Brown the pork in a non-stick frying pan over a high heat for 4-5 mins, turning twice. Mix the oil, 2 tsp cumin, cinnamon, 2 tsp ginger and some seasoning, then rub all over the pork. Transfer to a roasting tin and roast for 30-35 mins or until the juices run clear when the thickest part is pierced with a skewer.
Mix the couscous with the remaining cumin, the sultanas, lemon zest and juice, then season and pour over 400ml boiling water. Stir well and cover for 5 mins, then stir in the mint.
Stir the remaining ginger and a little seasoning into the yogurt. Thickly slice the pork and serve with the couscous and ginger yogurt.
284 kcals, protein 23g, carbs 37g, fat 6g, sat fat 1g, bre none, sugar 15g, salt 0.21g