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!

Recipe Summary

prep:
30 mins
cook:
1 hr 25 mins
additional:
45 mins
total:
2 hrs 40 mins
Servings:
12
Yield:
1 roast
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Moroccan Spice Rub:
For the Yogurt Sauce (Optional):

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.

  • Place the pork into the prepared roasting pan and surround with vegetable mixture.

  • 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.

  • Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.

  • Combine yogurt, mint, and garlic in a small bowl for sauce.

  • Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

Tips

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

333 calories; protein 23.2g; carbohydrates 32.9g; fat 12.2g; cholesterol 56.4mg; sodium 876.6mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2019
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 keeper. The only change I'd make is that I'd cook it a bit less next time -- it was lovely and juicy when we first sliced it but by the time we got around to seconds it was a bit dry. I'll take it out of the oven at 140 degrees next time. Read More
(5)

Most helpful critical review

Rating: 2 stars
12/30/2019
Impossible to spread the paste over the meat. Read More
25 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/16/2019
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 keeper. The only change I'd make is that I'd cook it a bit less next time -- it was lovely and juicy when we first sliced it but by the time we got around to seconds it was a bit dry. I'll take it out of the oven at 140 degrees next time. Read More
(5)
Rating: 5 stars
01/03/2020
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 paste was a bit too thick to get good coverage. Thin it out a bit more with extra honey and don't be afraid to use your hands to get good coverage. It's messy, but well worth it. Read More
(1)
Rating: 5 stars
12/23/2019
Amazing! The recipe works as written right down to the cooking time. Don't forget the sauce. Read More
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Rating: 5 stars
01/02/2020
Very tasty way to cook pork loin. You would not find this in Morocco though as it is a Muslim country..... Read More
Rating: 5 stars
01/01/2020
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 I think the honey started solidifying so the rub was more of a sticky paste that I couldn't spread very well. Read More
Rating: 4 stars
01/01/2020
Delicious. Read More
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Rating: 5 stars
02/16/2020
Marvelous! I followed directions to a T and husband and I were delighted by the flavors of the spice mixture. We were also glad to get a couple of different veggies added to the platter. I cooked extra veggies so we could have them with leftover pork slices. Dry the meat before trying to spread the spice mixture. Don't let the roast cook beyond 140-145 so it stays tender and juicy. I didn't bother with the yogurt sauce--it was wonderful without it. Read More
Rating: 5 stars
12/27/2019
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 subbed Shishito peppers for Anaheim and gave my veggies a little scoop of minced garlic before tossing them in for their fifteen minutes... mostly because I forgot about the mint and garlic sauce! I also increased the spice amounts to a tablespoon for every teaspoon because altitude really dulls down flavor alot of the time. Everyone loved it and is begging me to make it again.....which I will. Read More
Rating: 4 stars
12/27/2019
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 I do) you will enjoy it. Read More
Rating: 2 stars
12/30/2019
Impossible to spread the paste over the meat. Read More
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