Mix together the paprika and 5 spice and brush all over the pork fillet. Heat a pan with a little oil and seal the pork on all sides. Mix the ginger, mustard and honey together in a bowl and brush all over the sealed pork. Place into an oven dish and continue to cook in the oven at 180°C for 10 minutes. Meanwhile, quarter the apples, remove the core and sauté in a hot pan with the knob of butter, cinnamon, cloves, sugar and chili to brown. Splash in the wine to evaporate, reduce the heat and allow to simmer to thicken. You can also add the hot chicken stock to the couscous, cover and allow to cook for 5 minutes. To serve, spoon the couscous and apples onto 2 large dinner plates. Slice the pork, lay on top and drizzle the juices around the plate.