Moroccan Pork Loin with Dried Fruit and Lemons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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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