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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
  • Total Time
    Prep: 15 min. Bake: 1 hour 20 min. + standing
  • Makes
    10 servings


  • 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 zest


  • 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 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 zest and remaining orange juice. Serve with pork.
Nutrition 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.

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  • muffbear74
    Jul 3, 2013

    No comment left

  • dreamgirlut
    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)

  • chefette13
    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!!

  • dpettus
    Jun 4, 2011

    No comment left

  • Sallyhanbury
    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!