Recipe Method

1. Pre heat oven to 200°C.
2. Combine sage, meat spice and breadcrumbs in a shallow oven dish.
3. Rub garlic over the pork fillet and roll into the bread crumbs, putting on firmly to coat well. Leave in shallow dish.
4. Place the vegetable mix into a separate a separate oven dish. Drizzle lightly with SPAR olive oil.
5. Place pork and vegetable dishes into the oven, together, for 25minutes. Remove only the vegetables from the oven after this time, then allow the pork a further 15minutes to complete cooking.
6. Meanwhile sauté onion in heated oil until tender. Add in the drained pineapple pieces and simmer gently over low heat for ± 15 minutes to caramelise.
7. Meanwhile, pour the hot stock over the couscous in a medium bowl. Cover with cling-film and set aside for 15 minutes. Toss in the roasted vegetables, seeds and nuts.
8. Slice the pork into 4 portions, and serve on the couscous with a generous serving of the caramelised onion-pineapple.