Moroccan Fig Pork Roast Recipe - Allrecipes.com
Moroccan Fig Pork Roast Recipe
  • READY IN 2½ hrs

Moroccan Fig Pork Roast

Read Reviews (23)

"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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Original recipe makes 8 servings Change Servings
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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).
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 2 hrs 20 mins
  • READY IN 2 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 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**

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Most Helpful Critical Review
Jan 13, 2013

I can't understand why this got such great ratings. It tasted like a roast covered in sand! I followed the recipe exactly. I expected spicy flavor. I got brown tasteless boiled meat.

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Oct 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.

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Aug 09, 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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Dec 20, 2010

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!

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Nov 03, 2010

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!

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Dec 28, 2010

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!

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Jan 14, 2013

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

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Nutrition

  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 46.9 g
  • 94%
  • Sodium
  • 353 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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