Braised Pork Tenderloin and Couscous Bowl

Nordic-inspired comfort food: tender pork tenderloin paired with watercress, green peas and dandelion greens and couscous, finished with lemongrass and a hit of curry powder and chinese five spice. 1. Pat the pork tenderloin dry and season with sea salt, curry powder and chinese five spice. 2. Heat duck fat in a heavy pan and sear the pork tenderloin until it develops a deep golden crust, about 13 minutes. 3. Add watercress, green peas and dandelion greens to the pan and cook until just tender, stirring in lemongrass for fragrance. 4. Cook the couscous separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard before serving hot.