Prick tomatoes with a fork. In one provided tray, combine tomatoes and 1 tsp. olive oil.

Bake uncovered in hot oven until tomatoes soften, 8-10 minutes.

While tomatoes bake, continue recipe.

Pat pork dry and season all over with half the piri-piri seasoning (use less if spice-averse; reserve remaining for sauce), 1/4 tsp. salt, and a pinch of pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork to hot pan and cook until browned on one side, 2-3 minutes.

Remove from burner. Transfer pork, seared-side up, to second provided tray. Pork will finish cooking in a later step.

After 8-10 minutes, carefully remove tomatoes from oven. Add couscous, garlic salt, and 1 Tbsp. water. Stir to combine. Spread into an even layer and cover with foil. Tray will be hot! Use a utensil.

Bake both trays (couscous covered, pork uncovered) in hot oven until couscous is heated through and pork reaches a minimum internal temperature of 145 degrees, 6-10 minutes.

Pork thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

While meal bakes, coarsely chop dill.

In a microwave-safe bowl, combine cream cheese, remaining piri-piri seasoning (to taste), and 1 Tbsp. water. Microwave until cream cheese softens, 45-60 seconds.

Carefully remove bowl from microwave and trays from oven. Stir sauce until combined and smooth. If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

To serve, top pork with sauce and garnish couscous with feta, dill (to taste), lemon juice, and almonds. Bon appétit!