Tuesday, October 18, 2011

PORK TENDERLOIN WITH COUSCOUS

1 (1 1/4-lb) pork tenderloin
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/3 cup apricot preserves
2 tbsp honey mustard
1 box (10-oz) couscous
1/2 cup diced dried apricots
1/3 cup toasted sliced almonds

Line broiler pan with aluminum foil.

Brush the tenderloin with the olive oil and sprinkle with the salt and pepper.   Place on the foil-covered broiler pan.  Broil 5 to 6-inches from the heat for 8 to 10 minutes or until browned, turning once.

Combine the preserves and honey mustard.  Spread the mixture over the tenderloin.  Continue broiling for another 10 minutes or longer until a meat thermometer inserted in the center reads 155 degrees.  Turn meat once during this time.  Remove from oven, cover with foil and let stand 5 minutes.

Meanwhile, prepare the couscous according to the package directions.  Fluff the couscous; stir in the diced apricots and sliced almonds. 

Slice the pork and serve with the couscous.

Yield: 4 servings

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