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Glazed Pork with Strawberry Couscous

 Glazed Pork with Strawberry Couscous
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
10 ServingsPrep: 15 min. Bake: 1 hour 20 min. + standing


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Glazed Pork with Strawberry Couscous (continued)

Directions (continued)

  • 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.
Nutritional Facts: 4 ounces cooked meat with 1/2 cup couscous mixture equals 383 calories, 11 g fat (4 g saturated fat), 92 mg cholesterol, 493 mg sodium, 35 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.