Rosemary pork tenderloin with apricot mustard glaze

For the pork

1-1⁄2 pounds pork tenderloin, trimmed of silver skin

2 tablespoons fresh rosemary, minced or 2 teaspoons dried rosemary, crushed

1 teaspoon coarse or regular salt 1⁄2 teaspoon freshly ground black pepper 2 small cloves garlic, minced

1 tablespoon olive oil or bit more, enough to make a loose paste

For the glaze

Leave out the pepper for a milder glaze. 1 generous cup apricot preserves 3 tablespoons chicken broth

Minced garlic – start with 1⁄4 teaspoon and go from there

1 tablespoon Dijon mustard

teaspoon dried thyme teaspoon red pepper flakes

Preheat oven to 450.

Line a small baking pan with foil.

Pat pork dry with paper towels.

Mix rosemary, salt, pepper, garlic and olive oil together to make a loose paste.

Place pork on baking sheet. Rub all over with herb paste, then tuck thin tip under so pork roasts evenly.

Roast for 10 minutes.

Meanwhile mix glaze ingredients together.

Remove pork from oven and leave in pan. Spoon glaze over pork.

Put back in oven and roast until meat thermometer registers 140-145. This took 12 minutes in my oven. Don’t over cook or meat will be dry.

Tent with foil and let rest 5 minutes or so. Temperature will rise a bit more.

Slice pork and spoon glazed juices over.

Serve with couscous.

Quick cooking couscous 3 tablespoons butter

13⁄4 cups chicken or vegetable broth 11⁄2 cups instant/quick cooking couscous

Salt and pepper to taste

1⁄2 cup diced dried apricots, golden raisins, or currants (optional)

Toasted slivered almonds for garnish (optional)

Bring broth and butter to boil.

Stir in couscous, cover and remove from heat. Let steam, covered, 5 minutes.

Stir in apricots. Fluff with fork.

Adjust seasonings.

Sprinkle on nuts and serve.

Tips

If pork is still a bit pink is it safe to eat?

Yes, if cooked to 145 degrees.

Silver skin

This tough connective has a silvery look. It doesn’t melt during cooking, so trim it off.