Moroccan Fig Pork Roast

Moroccan Fig Pork Roast

31
michtrem 0

"A succulent, savory and sweet pork roast, ideally served over a vegetable rice or couscous. I love using spices as much as possible, so in this experiment I used quite a few which I rubbed onto the pork roast before I seared it. I think it would be even better if you let the rub sit on the roast for an hour or so in the fridge prior to cooking."

Ingredients

2 h 30 m {{adjustedServings}} servings 487 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 46.9 g
  • 94%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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).
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Reviews

31
  1. 37 Ratings

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Seeing as my review is the only one I am not sure why this recipe has a 1 star rating. With that said this was a very tasty dish which gave me wonderful ideas! First the combination of seasoning...

I had around a 2.5-3 lb pork roast, it only took an hour in the oven at 350. I didn't have garam masala or tumeric on hand, so I skipped them. Also even though my pork roast was half the size ...

This a now one of our favorite recipes! We have our own fig tree in our backyard & this is a wonderful recipe to use them in place of the fig compote. We paired this with plain couscous & put th...