Pork Tenderloin with Apple-Ginger Sauce
Try peach or apricot jelly next time to vary the flavor of the sauce...

3/4 cup apple jelly
2 Tbls. minced peeled fresh ginger
2 Tbls. cider vinegar
1/2 tsp. salt
1/2 to 1 tsp. crushed red pepper
1/2 tsp. black pepper
2 garlic cloves, peeled
1 (1-pound) pork tenderloin, trimmed
Cooking spray

Prepare grill or broiler. Place first 7 ingredients in a blender or food processor; process until smooth. Grill or broil until pork registers 160° (slightly pink), turning occasionally. Glaze pork with mixture after removing from heat source. Serve with remaining sauce on the side.

1 cup light coconut milk
1 1/3 cups uncooked couscous
1/2 tsp. salt
1/2 tsp. curry powder.

Bring 1 2/3 cups water and coconut milk to a boil. Stir in couscous, salt and curry powder. Remove from heat; cover and let stand for 5 minutes. Garnish with thyme sprigs.
Fluff with a fork. Serves 4.

Cooking spray
3 Tbls. dry breadcrumbs
3 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
2 cups packed light brown sugar
1 Tbls. vanilla extract
3 large eggs
1 cup milk
1-2 Tbls. powdered sugar

Preheat oven to 350°. Coat a tube or bundt pan with cooking spray; dust with breadcrumbs. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt in a bowl; stir well with a whisk.

Beat butter in a large bowl with a mixer at medium speed until light and fluffy. Gradually add the brown sugar and vanilla, beating until well blended. Add eggs, one at a time, beating well after each addition.

Add flour mixture to the sugar mixture alternately with milk, beating at low speed, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove from pan. Cool cake completely on wire rack. Sift powdered sugar over top of cake.