I will start out by saying that this is not a quick, easy recipe, but is worth the effort. It might make a good company dish.
1 (5 pound) boneless pork loin Roast salt & black pepper to taste
1 TBSP curry powder 4 TBSP olive oil
1 TBSP ground turmeric 3 cloves garlic, chopped
1 TBSP garam masala (I didn't have any so made some) 1 onion, chopped
2 tsp ground ginger 2 TBSP fig compote (I made mine)
2 tsp chili powder 1 (14.5 ounce) can diced tomatoes
1 pinch cayenne pepper 1 cup organic chicken broth
Preheat your oven to 350 degrees. Rinse and pat your pork roast dry. Mix your spices and salt and pepper together in a small bowl. Rub the spice mixutre into the roast, being sure to cover all sides.
Pork roast with spice rub
Heat the olive oil in a large, heavy bottom pot or Dutch oven, over medium-high heat. Place the pork roast into the pot and brown for about 2 minutes on each side. Remove pork and set aside.
Pork Roast browned
Stir in the garlic and onion, cooking until the onion is translucent, about 5 minutes.
Stir in the fig compote and return the pork roast to the pan, coating it with the fig mixture. Pour in the tomatoes and chicken broth, cover and bring to a boil. I did mine different, we are packing to move so I didn't have a dutch oven and had to improvise.
So what I did was add the fig compote, tomatoes and broth to the onions in the pan and bring to a boil, then poured it over the roast.
Covered with aluminum foil and baked.
Cook for about 2 hours or unit it isn't pink in the middle. Or until a thermometer inserted in the middle reads 160 degrees. Remove, and let sit covered for 5 or 10 minutes. Slice and serve with some of the sauce and veggies from the pan.
Baked and ready to be served.