- 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
- 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
How to Make It
Rinse lemons and trim ends. Cut lemons into 1/8-inch-thick slices and discard seeds.
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.
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).
Thaw 1 bag (see notes). Pour pork and sauce into a 9- by 13-inch pan. Turn pork fat side up.
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.
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.