Apricot-Glazed Pork Tenderloin With Couscous

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Oxmoor House


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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

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