600 grams pork fillet
2 tablespoons grain mustard
1 tablespoon honey
sea salt and freshly ground pepper
500 grams pumpkin, peeled
1 red onion, thinly sliced
1 red capsicum, thinly sliced
olive oil to drizzle
1 cup instant couscous
1 teaspoon ground cumin
2 teaspoons olive oil
¼ cup currants
1 cup boiling water
small handful basil leaves, chopped
Preheat the oven to 180˚C.
Brush the pork with the combined mustard and honey then season with salt and a generous grinding of black pepper. Place on one side of a large, lined baking tray and spoon over any mixture that falls off the pork.
Pumpkin Couscous: Slice the pumpkin into 1 cm thick wedges and place on the tray with the onion and capsicum. Drizzle with olive oil and season with salt and pepper.
Roast for 10 minutes then turn everything over and roast for a further 10 minutes. Cover the tray loosely with baking paper then a tea towel and leave for 5 minutes.
Combine the couscous, cumin, olive oil, currants and water in a heatproof bowl and cover with plastic wrap. Leave for 5 minutes then fluff up with a fork and stir through the basil.
To serve: Place the couscous on plates. Slice the pork thinly on the diagonal and arrange on top of the couscous along with the pumpkin.