A two-ingredient glaze paints this pork with rich color and tangy-sweet flavor.
1 (1 1/4-lb.) pork tenderloin
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
2 tablespoons honey mustard
1 (10-oz.) box couscous (we tested with Far East)
1/2 cup diced dried apricots
1/3 cup toasted sliced almonds
How to Make It
Brush pork with olive oil; season with salt and pepper. Place on an aluminum foil-lined broiler pan.
Broil 5 1/2" from heat 8 minutes or until browned, turning once.
Combine apricot preserves and honey mustard; spread over pork. Continue to broil 10 more minutes, turning once, or until meat thermometer inserted in center of meat registers 155°. Cover pork with aluminum foil, and let stand 5 minutes.
Meanwhile, prepare couscous according to package directions. Fluff couscous; stir in apricots and almonds. Slice pork, and serve with couscous.
Christmas with Southern Living 2008
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