Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine black pepper, cinnamon, allspice and salt. Sprinkle evenly over the pork and press onto meat.
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Brown pork in hot oil about 4 minutes, turning occasionally to brown evenly. Lightly coat a 3 or 3 1/2-quart slow cooker with cooking spray. Place pork in cooker. Heat the remaining 1 teaspoon oil in the skillet. Cook onion in skillet about 4 minutes or until browned, stirring frequently. Spoon onion around pork in the slow cooker. Pour orange juice over onion.
Cover and cook on Lowfor 2 hours or on High for 1 1/2 hours or until internal temperature of pork registers 150°F on an instant-read thermometer.
Transfer pork to a cutting board; cover to keep warm. If using Low, turn slow cooker toHigh setting. In a small bowl, whisk together soy sauce, cornstarch,sugar and reserved orange peel until cornstarch is completely dissolved. Stir into onion mixture in slow cooker. Cover and cook for 15minutes more to thicken slightly.
To serve, toss couscous with peas and almonds. Slice pork and serve with couscous mixture; spoon sauce over all.