Pork Tenderloin with Sweet-Spiced Onions

Combine pepper, cinnamon, allspice, and salt in a small bowl. Sprinkle evenly over pork, pressing onto the meat.

Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Brown the pork in the hot oil about 4 minutes, turning occasionally to brown evenly. Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray (see Tip). Place the pork in the cooker. Heat the remaining 1 teaspoon oil in the skillet. Cook onion in skillet about 4 minutes or until browned, stirring frequently. Spoon the onion around the pork in the slow cooker. Pour orange juice over the onion.

Cover and cook on Low for 2 hours or on High for 1 1/2 hours or until internal temperature of pork registers 150 degrees F on a thermometer.

Transfer the pork to a cutting board; cover to keep warm. If using the low-heat setting, turn cooker to High. Whisk together soy sauce, cornstarch, sugar, and reserved orange zest in a small bowl until the cornstarch is completely dissolved. Stir into the onion mixture in the slow cooker. Cover and cook for 15 minutes more to thicken slightly.

To serve, toss cooked couscous with peas and almonds. Slice the pork and serve with the couscous mixture; spoon the sauce over all.