Moroccan Fig Pork Roast

Name: Moroccan Fig Pork Roast recipe
Prep time: 10 min
Cook time: 2 h 20 min
Yield: 8 servings
Cuisine: Global
Ingredients: 1 (5 pound) boneless pork loin roast; 1 tablespoon curry powder; 1 tablespoon ground turmeric; 1 tablespoon garam masala; 2 teaspoons ground ginger; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 pinch ground cayenne pepper; salt and ground black pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 3 cloves garlic, roughly chopped; 1 onion, roughly chopped; 2 tablespoons fig compote; 1 (14.5 ounce) can whole peeled tomatoes; 1 cup chicken broth

by Isaac Turner 1 year ago

4.6 (9)

2 hours

487.5 kcal

6.1 g carbs

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Description

A succulent, savory and sweet pork roast, ideally served over a vegetable rice or couscous. I love using spices as much as possible, so in this experiment I used quite a few which I rubbed onto the pork roast before I seared it. I think it would be even better if you let the rub sit on the roast for an hour or so in the fridge prior to cooking.

Ingredients

1 (5 pound) boneless pork loin roast
1 tablespoon curry powder
1 tablespoon ground turmeric
1 tablespoon garam masala
2 teaspoons ground ginger
2 teaspoons chili powder
1 teaspoon ground cumin
1 pinch ground cayenne pepper
salt and ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, roughly chopped
1 onion, roughly chopped
2 tablespoons fig compote
1 (14.5 ounce) can whole peeled tomatoes
1 cup chicken broth

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
2. Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
3. Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts

serving: 8 servings

calories: 487.5 kcal

carbohydrates: 6.1 g

protein: 46.9 g

saturated fat: 11 g

cholesterol: 142.7 mg

sodium: 304.5 mg

fiber: 1.8 g

sugar: 2.1 g