Moroccan Pork Loin With Dried Fruit And Lemons

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!