Moroccan Pork Loin With Dried Fruit And Lemons Recipe

Name: Moroccan Pork Loin With Dried Fruit And Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons (3/4 lb. total); 1 tablespoon ground coriander; 1 tablespoon ground dried turmeric; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground cumin; 1 teaspoon salt; 2/3 cup honey; 1 1/2 cups chopped red onion (about 1/2 lb.); 1 cup dried apricots; 1 cup dried pitted prunes; 2 boned center-cut pork loin roasts (1 1/4 lb. each); 2 cups fat-skimmed beef broth

Servings: persons

2 lemons (3/4 lb. total)
1 tablespoon ground coriander
1 tablespoon ground dried turmeric
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1 teaspoon salt
2/3 cup honey
1 1/2 cups chopped red onion (about 1/2 lb.)
1 cup dried apricots
1 cup dried pitted prunes
2 boned center-cut pork loin roasts (1 1/4 lb. each)
2 cups fat-skimmed beef broth

1
Rinse lemons and trim ends. Cut lemons into 1/8-inch-thick slices and discard seeds.
2
Put 1/2 the coriander, turmeric, ginger, cumin, salt, honey, onion, apricots, prunes, and lemon slices in each of 2 plastic freezer bags (1-gal. size). Squeeze bags to mix ingredients.
3
Rinse pork. Trim and discard most of the fat. Add 1 pork roast and 1/2 the broth to each bag. Seal bags, turn to mix, and freeze (see Cold Facts below).
4
Thaw 1 bag (see notes). Pour pork and sauce into a 9- by 13-inch pan. Turn pork fat side up.
5
Bake in a 400u00b0 oven until a thermometer inserted in center of thickest part of roast reaches 155u00b0, about 40 minutes; frequently stir sauce and baste meat.
6
Transfer pork to a platter and let rest about 5 minutes. Slice meat and serve with sauce.
7
Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.
8
Note: Nutritional analysis is per serving.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lemons (3/4 lb. total), 1 tablespoon ground coriander, 1 tablespoon ground dried turmeric, 1 1/2 teaspoons ground ginger, and more.

Yes, Moroccan Pork Loin With Dried Fruit And Lemons falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Pork Loin With Dried Fruit And Lemons

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