Moroccan Fig Pork Roast

Moroccan Fig Pork Roast
  • PREP TIME
    10 mins
  • COOK TIME
    2 hrs 20 mins
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    181

Embark on a culinary journey with this Moroccan Fig Pork Roast, where the richness of pork loin meets the exotic allure of Moroccan spices and sweet fig compote. Seared to perfection and slow-cooked to tender succulence, this roast is a symphony of savory and sweet, enhanced by aromatic spices and the comforting warmth of chicken broth and tomatoes.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    6 g
  • Cholesterol
    143 mg
  • Fiber
    2 g
  • Protein
    47 g
  • Saturated Fat
    11 g
  • Sodium
    305 mg
  • Sugar
    2 g
  • Fat
    30 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 0 mins 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. (Prep time: 15 minutes)

Image Step 02
02 Step

Recipe View 7 mins 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. (Cook time: 20 minutes)

Image Step 03
03 Step

Recipe View 2 hrs 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). (Cook time: 2 hours)

For a deeper flavor, marinate the pork roast with the spice rub for at least 1 hour, or up to overnight, in the refrigerator before searing.
Serve this delightful roast over a bed of vegetable rice, couscous, or quinoa to soak up the flavorful sauce.
If you don't have fig compote, you can use fig jam or preserves as a substitute.

Breanna Beahan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 60 Ratings)
Total Reviews: (8)
  • Buster Pacocha

    I added some dried apricots, and it gave it a wonderful depth of flavor. Thanks for the inspiration!

  • Braden Champlin

    I let the rub sit overnight, and the flavor was incredible. My family loved it, even my picky eaters!

  • Meagan Howell

    I used fig jam instead of compote, and it was still delicious. Thanks for the tip!

  • Angelita Parisian

    This is a great recipe for a special occasion. It's impressive but not too complicated to make.

  • Gabriella Mccullough

    A unique and tasty way to prepare pork loin. Will be adding to my regular rotation.

  • Ben Schaefer

    This recipe was a huge hit! The combination of spices and figs is unexpected but works so well. I will definitely make this again.

  • Tracey Kuhn

    The sauce was a bit too thin for my liking, so I simmered it on the stovetop as suggested. It turned out perfectly!

  • Clementina Dibbert

    Easy to follow directions and the pork was so tender and flavorful!

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