Ingredients:

• 1lb. boneless pork tenderloin
• 1 teaspoon of fennel seeds
• 1 teaspoon of caraway seeds
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 2 sweet potatoes
• 1 cup of couscous
• 1 1/4 cup of water
• 2 teaspoons of olive oil plus more for sweet potatoes
• 1/8 cup parmesan cheese
• 1/4 pecorino romano

Steps:

1. Preheat the oven to 425 degrees.
2. Peel the potatoes and cut into fry sized pieces.
3. Scatter them on a rimmed baking sheet and toss with salt and pepper and 1 tablespoon of olive oil.
4. Mix the fennel seeds, caraway seeds, salt and pepper in a plastic baggie and crush with a rolling pin or a heavy bottomed pan.
5. Sprinkle the mixture over the top of the pork tenderloin and place in the center of the baking sheet, arranging the sweet potatoes around it.
6. Bake for 25 minutes, flipping the sweet potatoes halfway through.
7. Meanwhile, bring 1 1/4 cups of water and 2 teaspoons of olive oil to a boil in a small sauce pan.
8. When the water comes to a boil, turn off the heat and add the couscous and cover.
9. Let sit for ten minutes and then fluff the couscous with a fork.
10. Add the parmesan and pecorino.
11. When the pork reaches an internal temperature of 145 degrees (or desired level of doneness) remove from the oven and let it rest for 5 minutes.
12. Cut the tenderloin into 1/2 inch slices and serve with the sweet potatoes and couscous.