Moroccan Fig Pork Roast

Moroccan Fig Pork Roast

by Isaac Turner 1 year ago
4.6 (9)
2 hours
487.5 kcal
6.1 g carbs
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. 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. 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. 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