Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

Break cauliflower into 1" pieces using hands.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In provided tray, combine cauliflower, white portions of green onions, 2 tsp. olive oil, half the garlic salt (reserve remaining for couscous), and half the chipotle paste (to taste; reserve remaining for sauce).

Bake uncovered in hot oven until cauliflower starts to brown, 12-15 minutes.

While cauliflower bakes, continue recipe.

Pat pork medallions dry and season both sides with a pinch of salt and pepper and chipotle seasoning (use less if spice-averse). 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 2 tsp. olive oil. Add pork medallions to hot pan. Sear on one side until browned, 2-3 minutes.

Remove from burner.

Carefully remove tray from oven. Add couscous and remaining garlic salt and stir until combined. Push to one side of tray. Transfer pork, seared-side up, to now-empty section of tray. Tray will be hot! Use a utensil.

Bake uncovered in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

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

While meal bakes, in a mixing bowl, combine orange marmalade, soy sauce, and remaining chipotle paste (to taste).

Carefully remove tray from oven. Stir butter into couscous mixture. Rest pork, 3 minutes.

To serve, top pork with sauce and garnish with green portions of green onions. Slice pork into thinner slices, if desired. Bon appétit!