Moroccan Pork Loin with Dried Fruit and Lemons

Assembly Time: about 45 minutes; Cooking Time: about 50 minutes. Notes: Thaw overnight (the night before serving, place container of frozen food in the refrigerator). Serve with couscous and hot cooked green beans.

Yield:

Makes 2 main dishes, 4 servings each

Recipe from

Nutritional Information

Calories 445
Caloriesfromfat 26 %
Protein 33 g
Fat 13 g
Satfat 4.4 g
Carbohydrate 54 g
Fiber 3.2 g
Sodium 407 mg
Cholesterol 92 mg

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

Preparation

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 400° oven until a thermometer inserted in center of thickest part of roast reaches 155°, 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.

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.

Note: Nutritional analysis is per serving.

Note:

October 1999