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Glazed Pork with Strawberry Couscous Recipe


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     Glazed Pork with Strawberry Couscous

Category   Entrees - Maindishes
Sub Category   None
Servings   10
Preptime   15 minutes
  Light-Bodied Red Wine such as Pinot Noir.

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 until liquid is absorbed. Fluff with a fork; stir in the strawberries, mint, orange peel and remaining orange juice. Serve with pork.

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