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Oxmoor House Photo by: Oxmoor House

Apricot-Glazed Pork Tenderloin with Couscous

A two-ingredient glaze paints this pork with rich color and tangy-sweet flavor.

Oxmoor House MAY 2008

  • Yield: 4 servings
  • Cook time: 18 Minutes
  • Prep time: 10 Minutes
  • Other: 5 Minutes


  • 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


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.


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Apricot-Glazed Pork Tenderloin with Couscous Recipe