Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

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!