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Moroccan Fig Pork Roast

Moroccan Fig Pork Roast

  • Prep

    10 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 30 m
michtrem

michtrem

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 46.9 g
  • 94%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  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

The Messy Cook
20

The Messy Cook

7/15/2010

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 seasonings in here superb, the sauce is wonderful. The pork (which I used 2lb) is thick enough that it either needs to be brined for a few hours or rubbed with kosher salt the night before. The method in which this is prepared would make a wonderful chicken or beef stew. Don't pass this up and with the exception of the salt, don't change anything, especially the cooking preparation! **I also substituted apricot preserves this time for the fig compote**

GLINKETTE
17

GLINKETTE

10/13/2010

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 of the recipe, I kept all the other measurements the same. It was really fabulous. So good, and so easy. I did as one of the reviewers said, and coated the roast in kosher salt overnight. I only had a chance to immediately cook the roast after applying the rub. Next time, I will let the roast sit with the rub on for an hour or so before preparing. I also think this would be awesome with a turkey breast, or turkey tenderloins. I would make this for guests.

CHERYLS1
15

CHERYLS1

8/9/2010

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 the sauce over it and also had steamed broccoli. Delish!!

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