Glazed Pork With Strawberry Couscous

• 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

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 350u0b0 for 1 hour.
2. Combine jam and 1/4 cup orange juice; brush half over pork. Bake 20-30 minutes longer or until a thermometer reads 160u0b0, 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 zest and remaining orange juice. Serve with pork.

marjoram, salt, pepper, loin roast, strawberry jam, orange juice, chicken broth, couscous, fresh strawberries, fresh mint, orange zest

Taken from www.tasteofhome.com/recipes/glazed-pork-with-strawberry-couscous/ (may not work)