Moroccan Pork Loin With Dried Fruit And Lemons

• 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. 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 400u0b0 oven until a thermometer inserted in center of thickest part of roast reaches 155u0b0, 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.

lemons, ground coriander, ground dried turmeric, ground ginger, ground cumin, salt, honey, red onion, apricots, prunes, center, beef broth

Taken from www.myrecipes.com/recipe/moroccan-pork-loin-with-dried-fruit-lemons (may not work)