Glazed Pork with Strawberry Couscous |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is a delicious dish I often serve guests. I typically save it for when mint and strawberries are plentiful in my garden. Bernice V. Janowski, Stevens Point, Wisconsin Ingredients:
2 teaspoons dried marjoram |
1 teaspoon salt |
1 teaspoon seasoned pepper |
1 bone-in pork loin roast (5 pounds) |
1/2 cup seedless strawberry jam |
1/2 cup orange juice, divided |
1 can (14-1/2 ounces) chicken broth |
1 package (10 ounces) plain couscous |
1 cup fresh strawberries, quartered |
1/4 cup minced fresh mint |
2 teaspoons grated orange peel |
Directions:
1. Line the bottom of a large shallow roasting pan with foil; set aside. Combine the marjoram, salt and pepper; rub over roast. Place in pan. Bake, uncovered, at 350° for 1 hour.
2. Combine jam and 1/4 cup orange juice; brush half over pork. Bake 20-30 minutes longer or until a meat thermometer reads 160°, basting with remaining jam mixture every 10 minutes. Let stand for 10 minutes before slicing.
3. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork; stir in the strawberries, mint, orange peel and remaining orange juice. Serve with pork. Yield: 10 servings.
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