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Moroccan Pork Loin With Dried Fruit And Lemons

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  Lemons 3⁄4 Pound (2 Lemons)
  Ground coriander 1 Tablespoon
  Ground turmeric 1 Tablespoon (Dried One)
  Ground ginger 1 1⁄2 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Honey 2⁄3 Cup (10.67 tbs)
  Dried apricots 1 Cup (16 tbs)
  Dried pitted prunes 1 Cup (16 tbs)
  Boneless center-cut pork loin chops 2 1⁄2 Pound (2 In Number, 1 1/4 Pound Each)
  Skimmed chicken broth 2 Cup (32 tbs)

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.
4. Thaw 1 bag. 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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3746 Calories from Fat 822

% Daily Value*

Total Fat 91 g140.8%

Saturated Fat 30.2 g151.2%

Trans Fat 0.7 g

Cholesterol 774.2 mg258.1%

Sodium 3220.8 mg134.2%

Total Carbohydrates 487 g162.3%

Dietary Fiber 48.7 g194.9%

Sugars 323.2 g

Protein 276 g551%

Vitamin A 159.5% Vitamin C 479.5%

Calcium 56.7% Iron 163.1%

*Based on a 2000 Calorie diet

Moroccan Pork Loin With Dried Fruit And Lemons Recipe