Moroccan Fig Pork Roast

4.7
(56)

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.

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3
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Prep Time:
10 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 30 mins
Servings:
8
Yield:
8 servings

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 (per serving)

488 Calories
30g Fat
6g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 488
% Daily Value *
Total Fat 30g 38%
Saturated Fat 11g 55%
Cholesterol 143mg 48%
Sodium 305mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 47g
Vitamin C 9mg 43%
Calcium 73mg 6%
Iron 3mg 18%
Potassium 816mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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