• Zest, then juice lemon half the lemon. Cut remaining lemon into wedges. 
• Cut broccoli into bite-sized peices. 
• Add panko and 1/2 tbsp (1 tbsp) oil to a small bowl. Stir to coat. Set aside.
• Pat pork dry with paper towels. Add pork, half the lemon zest, 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then then toss to coat. Set aside. 

• Add broccoli and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven until golden-brown, 14-16 min.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 3-4 min per side, then transfer pork to another unlined baking sheet.
• Brush apricot spread over pork, then evenly sprinkle panko over top. 
• Roast in the middle of the oven until cooked through, 14-18 min.**

• Add 2/3 cup (1 1/3 cups) water, raisins, remaining lemon zest, lemon juice, 1/8 tsp (1/4 tsp) salt and broth concentrate to a medium pot.
• Cover and bring to a boil over high heat. Once boiling, remove from heat, then add couscous. Stir to combine.
• Cover and let stand for 5 min. 

• Add 1 tbsp (2 tbsp) butter to couscous. Season with salt and fluff with a fork. 
• Divide couscous, pork and broccoli between plates. Squeeze a lemon wedge over top if desired. 

If you've opted to get pork tenderloin, sear it in the same way the recipe instructs you to sear the pork chops. Increase sear time to 6-8 min, then increase the roast time to 14-18-min.**