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Moroccan-Spiced Pork Roast

Rated as 4.6 out of 5 Stars

"Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!"
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2 h 40 m servings 332
Original recipe yields 12 servings (1 roast)


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  1. Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
  2. Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
  3. Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
  4. Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
  5. Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
  6. Place the pork into the prepared roasting pan and surround with vegetable mixture.
  7. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
  8. Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
  9. Combine yogurt, mint, and garlic in a small bowl for sauce.
  10. Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.


  • Chef's Notes:
  • You can use any size pork loin roast.
  • Patting the pork roast dry before applying the Moroccan spice rub will make it easier to spread.
  • Roasting the vegetables while the pork loin rests is only necessary if they need further cooking.

Nutrition Facts

Per Serving: 332 calories; 12.2 32.9 23.2 56 877 Full nutrition

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Read all reviews 13
  1. 15 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

I served this last night at our small Christmas party. I used a four-pound roast, thinking we'd have leftovers, but the whole thing got eaten, right down to the last potato. Definitely a keep...

Most helpful critical review

Impossible to spread the “paste” over the meat.

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Least positive

I served this last night at our small Christmas party. I used a four-pound roast, thinking we'd have leftovers, but the whole thing got eaten, right down to the last potato. Definitely a keep...

A great recipe and wonderful flavor. The only real adjustment I would recommend is toy around with the amount of honey in the mixture. I found that, with the called for amount of honey, the pas...

Very tasty way to cook pork loin. You would not find this in Morocco though as it is a Muslim country.....

I'm definitely making this again! It was delicious! I did have a problem with the rub not... rubbing. I think that was a Me problem more than a recipe problem. My place is a little drafty and ...

Impossible to spread the “paste” over the meat.


I enjoyed this, but the rest of the family was split 50/50...(thus the 4). The Moroccan spices are heavy and you if you don't enjoy that, then this one may not be for you. But if you do, (like...

Delicious. Easy. I didn't have the right kind of pork apparently....not all 'pork loin roasts' are created equal. Mine was bone in, and so it took a bit longer but was jist as delicious. I subbe...