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Spiced Moroccan Pork Roast

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PREP TIME
30 min
COOKING TIME
85 min
TOTAL TIME
160 min
SERVINGS
12 servings
Dinner Moroccan
Spiced Moroccan Pork Roast
Ingredients
  • 1 (3 pound) boneless pork loin roast
  • 5 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 3 tablespoons honey, or as needed
  • 8 baby potatoes
  • 2 carrots, cut into 2-inch chunks
  • 2 Anaheim chile peppers, halved and seeded
  • 1 red onion, roughly chopped
  • 2 tablespoons olive oil
  • salt to taste
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons thinly sliced fresh mint
  • 1 clove garlic, finely crushed
Instructions
1
Cut the pork loin almost all the way through, beginning on its thinnest side and using a flat, parallel motion with your knife against the cutting board. Stop about 1 inch from the opposite edge you started, allowing the meat to open up like a book. If necessary, make a few more shallow cuts to achieve this, but avoid cutting all the way through, as it will result in two pieces of meat.
2
Allow the butterflied pork to sit at room temperature for 30-45 minutes, or let it rest in the refrigerator for 2-3 hours before proceeding.
3
Preheat your oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons of olive oil and pat the tenderloin dry with a paper towel to remove excess moisture.
4
Combine cumin, coriander, ginger, black pepper, smoked paprika, cayenne, cinnamon, cloves, allspice, and honey in a bowl using a spoon. Spread half of the spice mixture inside the butterflied pork, fold it back together, and then spread the remaining mixture all over its surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off any excess string as you go.
5
Mix together potatoes, carrots, chile peppers, and onion in a bowl with olive oil and salt.
6
Place the pork into the prepared roasting pan, surrounding it with the vegetable mixture.
7
Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), approximately 1 hour and 15 minutes. Remove the pork from the oven, turn it over with tongs in pan drippings, and transfer it to a plate. Cover the roast loosely with foil and let it rest for 15 minutes.
8
Increase the oven temperature to 425 degrees F. Toss the vegetable mixture in pan drippings and return it to the oven for about 10 minutes, or until crispy.
9
Combine yogurt, mint, and garlic in a small bowl for the sauce.
10
Remove any strings from the roast. Slice it, spoon some of the pan drippings over the top, and serve with the vegetables and yogurt sauce.