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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Recipe Summary

prep:
10 mins
cook:
2 hrs 20 mins
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

488 calories; protein 46.9g 94% DV; carbohydrates 6.1g 2% DV; fat 29.8g 46% DV; cholesterol 142.7mg 48% DV; sodium 304.5mg 12% DV. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2010
I had around a 2.5-3 lb pork roast it only took an hour in the oven at 350. I didn't have garam masala or tumeric on hand so I skipped them. Also even though my pork roast was half the size of the recipe I kept all the other measurements the same. It was really fabulous. So good and so easy. I did as one of the reviewers said and coated the roast in kosher salt overnight. I only had a chance to immediately cook the roast after applying the rub. Next time I will let the roast sit with the rub on for an hour or so before preparing. I also think this would be awesome with a turkey breast or turkey tenderloins. I would make this for guests. Read More
(20)

Most helpful critical review

Rating: 3 stars
10/05/2014
This looks delicious, however should not include "Moroccan" in the name, as Morocco is a Muslim country where the general population doesn't eat pork. If you were to find an individual Moroccan family who ate pork, they would be the exception, but definitely not representing the culture as a whole. We live in Spain, as my husband's work sends him frequently to Morocco and we have many, many Moroccan friends and acquaintances. Sometimes it's good to use a little bit of discretion as we advertise dishes as being "ethnic" or "authentic" from a particular country--in order to avoid confusing others at the very least. Still, it looks delicious and would love to try it some time! Read More
(12)
56 Ratings
  • 5 star values: 45
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
07/15/2010
Seeing as my review is the only one I am not sure why this recipe has a 1 star rating. With that said this was a very tasty dish which gave me wonderful ideas! First the combination of seasonings in here superb the sauce is wonderful. The pork (which I used 2lb) is thick enough that it either needs to be brined for a few hours or rubbed with kosher salt the night before. The method in which this is prepared would make a wonderful chicken or beef stew. Don't pass this up and with the exception of the salt don't change anything especially the cooking preparation! I also substituted apricot preserves this time for the fig compote Read More
(20)
Rating: 5 stars
10/13/2010
I had around a 2.5-3 lb pork roast it only took an hour in the oven at 350. I didn't have garam masala or tumeric on hand so I skipped them. Also even though my pork roast was half the size of the recipe I kept all the other measurements the same. It was really fabulous. So good and so easy. I did as one of the reviewers said and coated the roast in kosher salt overnight. I only had a chance to immediately cook the roast after applying the rub. Next time I will let the roast sit with the rub on for an hour or so before preparing. I also think this would be awesome with a turkey breast or turkey tenderloins. I would make this for guests. Read More
(20)
Rating: 5 stars
08/09/2010
This a now one of our favorite recipes! We have our own fig tree in our backyard & this is a wonderful recipe to use them in place of the fig compote. We paired this with plain couscous & put the sauce over it and also had steamed broccoli. Delish!! Read More
(16)
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Rating: 5 stars
12/20/2010
Just made this tonight and it was delicious! Instead of finishing the recipe in a dutch oven as per recipe I used a slow cooker and added some potatoes to make sure my sauce wasn't runny. Fabulous recipe a great winter dinner! Read More
(12)
Rating: 3 stars
10/05/2014
This looks delicious, however should not include "Moroccan" in the name, as Morocco is a Muslim country where the general population doesn't eat pork. If you were to find an individual Moroccan family who ate pork, they would be the exception, but definitely not representing the culture as a whole. We live in Spain, as my husband's work sends him frequently to Morocco and we have many, many Moroccan friends and acquaintances. Sometimes it's good to use a little bit of discretion as we advertise dishes as being "ethnic" or "authentic" from a particular country--in order to avoid confusing others at the very least. Still, it looks delicious and would love to try it some time! Read More
(12)
Rating: 5 stars
11/03/2010
OOPS! I took out of the freezer what I thought was a small pork roast. Turned out it was 2 lbs. of pork stew-sized pieces. Went ahead and seasoned per receipe and was delighted with the stew! One hour at 350 degrees was adequeate. Served over vegetable couscous. My husband was thrilled as we enjoy savory dishes the most. Will serve again this winter! Thank you michtrem! Read More
(10)
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Rating: 5 stars
12/28/2010
Love this recipe! The only ting I did different was add some raisins with the chicken broth and tomatoes for an added sweetness to the fig. Love it! Read More
(10)
Rating: 5 stars
03/31/2012
I thought this recipe was wonderful. It tasted like dishes I've had at Moroccan restaurants. I made fig compote by simmering chopped mission figs in some water red wine and brown sugar for 10 minutes then mashing them with a potato masher. I also blended the sauce at the end with a stick blender. Saved the leftover sauce to serve with other meals. Will try this with chicken next. Read More
(7)
Rating: 4 stars
01/15/2013
Good my husband and 3 year old daughter enjoyed this dish. I served it over rice. Read More
(6)