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
Note: I have had this recipe for so many years I don't remember where I got it.
It was probably TOH or other Reiman Publication.