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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 445
  • Calories from fat: 26%
  • Protein: 33g
  • Fat: 13g
  • Saturated fat: 4.4g
  • Carbohydrate: 54g
  • Fiber: 3.2g
  • Sodium: 407mg
  • Cholesterol: 92mg


  • 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. 1. Rinse lemons and trim ends. Cut lemons into 1/8-inch-thick slices and discard seeds.
  2. 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. 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. 4. Thaw 1 bag (see notes). Pour pork and sauce into a 9- by 13-inch pan. Turn pork fat side up.
  5. 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. 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.
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