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Apricot-Glazed Pork Tenderloin with Couscous

Oxmoor House
Prep time 10 mins
Cook time 18 mins
Other time 5 mins
Yield 4 servings
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

  1. Brush pork with olive oil; season with salt and pepper. Place on an aluminum foil-lined broiler pan.

  2. Broil 5 1/2" from heat 8 minutes or until browned, turning once.

  3. 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.

  4. 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