Moroccan Fig Pork Roast
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Chicken Broth2270 g
Boneless Pork Loin Roast1 tbsp
Curry Powder1 tbsp
Ground Turmeric1 tbsp
Garam Masala2 tsps
Ground Ginger2 tsps
Chili Powder1 tsp
Ground Cumin1 pinch
Ground Cayenne Pepper1
Salt2 tbsps
Olive Oil2 tbsps
Butter3 cloves
Garlic (roughly chopped)Directions:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Pat pork roast dry with a clean towel
3
Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl
4
Rub spice mixture all over the pork roast
5
Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat
6
Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side
7
Remove pork and set aside
8
Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes
9
Stir in the fig compote, until well blended
10
Return pork to the pot, coating it with the fig mixture
11
Pour in the tomatoes and chicken broth
12
Cover, and bring to a boil
13
Place covered pot in the preheated oven
14
Cook until the pork is no longer pink in the center, about 2 hours
15
An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)