You are here

Moroccan Pork Loin With Dried Fruit And Lemons

admin's picture
Ingredients
  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)
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.
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

Cuisine: 
German
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork

Rate It

Your rating: None
4.492855
Average: 4.5 (14 votes)