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1. Preheat grill to medium heat.
2. Combine Dijon mustard and ketchup with ½ cup apricot preserves.
3. Place toothpicks through onion wedges. Microwave onions 2-3 minutes.
4. Brush onions with apricot glaze. Grill onions 2 minutes, turning once. Remove onions to plate.
5. Grill pork 25 minutes.
6. Remove half of the preserve glaze to a bowl and set aside.
7. Brush pork with the remaining glaze.
8. Grill 6-8 more minutes or until done.
9. Add chicken broth and hot pepper flakes to saucepan. Bring to gentle boil.
10. Stir in couscous, peas and remaining apricot glaze.
11. Remove tenderloin from grill to plate. Cover and let stand 5 minutes.
To Serve:
12. Chop onion and stir into couscous. Slice tenderloin and serve with couscous and reserved preserve glaze.
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