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."
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Ingredients

2 h 30 m servings 487 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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).

Reviews

31
  1. 37 Ratings

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Most helpful positive review

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...

Most helpful critical review

This looks delicious, however should not include "Moroccan" in the name, as Morocco is a Muslim country where the general population doesn't eat pork. If you were to find an individual Moroccan ...

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...

Just made this tonight and it was delicious! Instead of finishing the recipe in a dutch oven as per recipe I used a slow cooker and added some potatoes to make sure my sauce wasn't runny. Fabu...

OOPS! I took out of the freezer what I thought was a small pork roast. Turned out it was 2 lbs. of pork stew-sized pieces. Went ahead and seasoned per receipe and was delighted with the stew! On...

Love this recipe! The only ting I did different was add some raisins with the chicken broth and tomatoes for an added sweetness to the fig. Love it!

This looks delicious, however should not include "Moroccan" in the name, as Morocco is a Muslim country where the general population doesn't eat pork. If you were to find an individual Moroccan ...

Good, my husband and 3 year old daughter enjoyed this dish. I served it over rice.

I thought this recipe was wonderful. It tasted like dishes I've had at Moroccan restaurants. I made fig compote by simmering chopped mission figs in some water, red wine and brown sugar for 10 m...