Seal well the pork from all sides and cook on the grill until medium rare. Brush the top part of the fillet with mustard, crush the feta with the couscous and cover the mustard. Bake at 180`c until pork is cooked through. Slice the onion and sauté with the spice, slice the cabbage add to the pan together with the honey and sultanas, caramelize than add the wine cover and simmer until cabbage is cooked through. On very low heat sauté the crushed garlic in salted butter until butter is browned, add the wine and stock, bring to the boil and simmer. Once reduced add the cream and continue simmering until sauce is thickened, whisk in the mustard and serve.