I like making this dish when mint and strawberries are plentiful in my garden. It adds a homey touch to the recipe.
—BERNICE JANOWSKI STEVENS POINT, WI
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 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 the pork.
PER SERVING 4 ounces cooked meat with 1/2 cup couscous mixture equals 383 cal., 11 g fat (4 g sat. fat), 92 mg chol., 493 mg sodium, 35 g carb., 2 g fiber, 36 g pro. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.