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, lemonzest 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.