Pork tenderloin with spicy carrots and couscous in a pan

Ingredients:

• 1 pork tenderloin, trimmed (about 500 g)
• 1.5 teaspoons pumpkin pie spice
• 1.5 tsp ground cumin
• 2 tbsp. l. olive oil
• 1/4 tsp ground ginger
• 3 medium carrots, cut diagonally into 0.5 cm thick pieces.
• Half a lemon, thinly sliced ​​and cut into quarters
• 1 cup couscous
• 0.5 cups chopped dried apricots
• 2 cups loosely packed baby spinach

Preparation:

1. In a small bowl, combine pumpkin pie spice, 1 teaspoon cumin, 2 teaspoons salt, and a pinch of freshly ground black pepper. Rub the spice mixture all over the pork tenderloin.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat until very hot. Place the pork tenderloin in the center of the pan. Cook, turning occasionally and keeping it centered, until browned on all sides, about 5 minutes.
3. While the pork is frying, combine the ginger, carrots, lemons, remaining 1/2 teaspoon cumin, and 1 teaspoon salt in a small bowl. Pour the remaining 1 tablespoon olive oil into the pan on one side of the pork tenderloin, then add the carrot mixture, spreading it out in an even layer. Leave the other side of the pan empty.
4. Reduce heat to low, cover the pan, and cook until the carrots are bright orange and just beginning to soften, about 8 minutes.
5. Meanwhile, combine couscous, dried apricots, and 1.5 teaspoons of salt in a medium bowl. Add the couscous and 1.5 cups of water to the empty edge of the pan.
6. Place the spinach on top of the carrots, cover the pan and cook until the couscous is fluffy and tender and a meat thermometer inserted into the thickest part of the tenderloin registers 150°F (65°C), about 10 minutes.
7. Transfer the pork to a cutting board and slice. Serve with carrots and couscous.