Healthy Cooking, Taste of Home Cooking
- 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
- 1/4 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, rest of orange squeezed
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 375° 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 squeezed orange juice. Serve with pork. Yield: 10 servings.
Notes & Tips:
I didn't have any marjoram, so I substituted oregano since it's in the same family. Also, I didn't use the mint, but I'm sure it would have tasted great with it. And let me tell you, OH MY GOD, strawberry couscous is incredible! This looks like it takes alot of talent, but it's really simple and tastes wonderful.
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.