Moroccan Pork Roast

This recipe is inspired by Moroccan Fig Pork Roast on All Recipes

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.

Ingredients list:

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.

Onions sauteing

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.