Yields Makes 2 main dishes, 4 servings each
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.

How to Make It

Step 1
1

Rinse lemons and trim ends. Cut lemons into 1/8-inch-thick slices and discard seeds.

Step 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.

Step 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).

Step 4
4

Thaw 1 bag (see notes). Pour pork and sauce into a 9- by 13-inch pan. Turn pork fat side up.

Step 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.

Step 6
6

Transfer pork to a platter and let rest about 5 minutes. Slice meat and serve with sauce.

Step 7
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.

Step 8
8

Note: Nutritional analysis is per serving.

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

Step 1
1

Rinse lemons and trim ends. Cut lemons into 1/8-inch-thick slices and discard seeds.

Step 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.

Step 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).

Step 4
4

Thaw 1 bag (see notes). Pour pork and sauce into a 9- by 13-inch pan. Turn pork fat side up.

Step 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.

Step 6
6

Transfer pork to a platter and let rest about 5 minutes. Slice meat and serve with sauce.

Step 7
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.

Step 8
8

Note: Nutritional analysis is per serving.

Moroccan Pork Loin with Dried Fruit and Lemons