Coriander Pork over Couscous

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Coriander Pork over Couscous
Coriander Pork over Couscous
2 lb. pork loin chops
2 tbsp. olive oil
3 cups chicken stock or low-sodium broth
1 cup onion
1/2 cup orange marmalade
2 ea large navel oranges
1 tsp. coriander
1 tbsp. butter
pepper to taste
1 cup Casbah CousCous
1/2 cup golden raisins
Prep time: 15 minutes, Cook time: 45 minutes

Cut pork into 1-inch cubes. Heat oil in a heavy pan over
medium-high heat and add pork. (Be sure to use a large
enough pan so that the pork cubes are not crowded;
otherwise, they'll steam rather than brown.) Cook, stirring
frequently, until browned on all sides. Add 1 cup stock,
onion, marmalade, oranges and coriander and bring to a boil.
Reduce heat and simmer, covered, for 30 minutes. Remove lid
and cook for 15 minutes more or until sauce is thickened;
season to taste with pepper. Heat remaining 2 cups stock and
butter in a medium saucepan. Stir in couscous and raisins.
Cover pot and remove from heat; let stand for 5 minutes.
Serve pork over couscous, garnished with chopped thyme, if
you like.

Makes 6 servings.
Wine Suggestion

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It's ironic your recipe calls for pork in a dish that has all the hallmarks of a North African dish -- but it sounds wonderfully delicious ... and I'm going to try it soon!

  Comment Number: 4727
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You should list ALL ingredients in the main body of the recipe., i.e., (garnish with chopped thyme, if you like). I had just enough left in the garden to do this. Also WAY too much broth for the cup of couscous!!! The pkg. recipe calls for 1-1/2 cups of couscous and 1-3/4 cups of broth. In spite of these two things it was very tasty (even with the soupy couscous!!)

  Comment Number: 4728
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I Added: Bell peppers, red onion, broccoli and serve over ginger scented jasmine rice. Finish with chopped cilantro. "Loved it"

  Comment Number: 4781
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I like the idea of Adding Bell peppers, red onion, broccoli and serving it over ginger scented jasmine rice. With chopped cilantro. Sounds Yummy!

  Comment Number: 6316
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