Moroccan Fig Pork Roast recipe
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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
Nutrition Info
- 487.5 caloriescarbohydrate: 6.1 gcholesterol: 142.7 mgfat: 29.8 gfiber: 1.8 gprotein: 46.9 gsaturatedFat: 11 gservingSize: -sodium: 304.5 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Fig Pork Roast
Directions
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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.
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).