Recipe by 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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1 (5 pound)
boneless pork loin roast
ground cayenne pepper
salt and ground black pepper to taste
garlic, roughly chopped
onion, roughly chopped
1 (14.5 ounce) can
whole peeled tomatoes
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**
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 family who ate pork, they would be the exception, but definitely not representing the culture as a whole. We live in Spain, as my husband's work sends him frequently to Morocco and we have many, many Moroccan friends and acquaintances. Sometimes it's good to use a little bit of discretion as we advertise dishes as being "ethnic" or "authentic" from a particular country--in order to avoid confusing others at the very least. Still, it looks delicious and would love to try it some time!
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.
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!!
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. Fabulous recipe, a great winter dinner!
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! One hour at 350 degrees was adequeate. Served over vegetable couscous. My husband was thrilled as we enjoy savory dishes the most. Will serve again this winter! Thank you michtrem!
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!
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 minutes then mashing them with a potato masher. I also blended the sauce at the end with a stick blender. Saved the leftover sauce to serve with other meals. Will try this with chicken next.
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Fig Pork Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 269
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