Glazed Pork with Strawberry Couscous Recipe

5 3 4
Glazed Pork with Strawberry Couscous Recipe
Glazed Pork with Strawberry Couscous Recipe photo by Taste of Home
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Glazed Pork with Strawberry Couscous Recipe

Read Reviews
5 3 4
Publisher Photo
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
Recommended: 52 Date Night Dinners
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min. + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min. + standing

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

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 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.
Originally published as Glazed Pork with Strawberry Couscous in Healthy Cooking June/July 2010, p46

Nutritional Facts

1 each: 383 calories, 11g fat (4g saturated fat), 92mg cholesterol, 493mg sodium, 35g carbohydrate (12g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

  • 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
  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.
Originally published as Glazed Pork with Strawberry Couscous in Healthy Cooking June/July 2010, p46

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MY REVIEW
dreamgirlut User ID: 2062217 115364
Reviewed Jun. 5, 2011

"Wow! This was awesome! Even my picky 6 yo liked it. Infact, she informs me that she wants some for breakfast. I modified this recipe by adding 1/4 tsp. cayenne pepper to the pepper for the rub and 2 tsp. kosher salt instead of regular salt. I used a 3 pound loin roast. For the basting sauce I used straight orange juice concentrate and instead of strawberry jam, I used apricot. I used all of that on the meat. We didn't have couscous and instead served it with brown rice. I will definitely be making this again and with a bigger roast! ;o)"

MY REVIEW
chefette13 User ID: 4336825 182118
Reviewed Jun. 4, 2011

"I am a professional cook on the look out for special meals to prepare for special guests. I have found a great one in this recipe. Received raves thank you for helping me please a difficult group!!"

MY REVIEW
Sallyhanbury User ID: 1719999 185492
Reviewed Jun. 2, 2010

"Awesome recipe!!! I used bonless and only about 1.5 lbs because I didn't have that many people to feed. Kept all the other proportions the same and it was great!"

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