MOROCCAN-SPICED PORK ROAST
Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!
Provided by Chef John
Categories World Cuisine Recipes African North African Moroccan
Time 2h40m
Yield 12
Number Of Ingredients 22
Steps:
- Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
- Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
- Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
- Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
- Place the pork into the prepared roasting pan and surround with vegetable mixture.
- 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), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
- Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
- Combine yogurt, mint, and garlic in a small bowl for sauce.
- Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g
SPICY PORK ROAST
I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
SLOW-COOKER ROAST PORK WITH FRUIT
Imagine, slow cooker 'n spice aromatherapy and dinner done when you walk in the door after a hectic day.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place onion in 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients; pour over fruit.
- Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 255, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg
FRUITY PORK ROAST
I like using the slow cooker for our meals because it gives me time for other preparations, frees the oven, and it usually doesn't matter if you serve it later than planned. The fruit in this recipe, which I adapted, gives the pork a special flavor. -Mary Jeppesen-Davis, St. Cloud, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 7 ingredients; set aside. Cut roast in half; sprinkle with salt, pepper and ginger. , Transfer to a 5-qt. slow cooker. Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low until meat is tender, 5-6 hours. , Transfer meat to a serving platter. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 272 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 200mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
SPICY PORK ROAST WITH ROSEMARY POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
- Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
- In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
- Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.
PORK ROAST WITH APPLE MUSTARD GLAZE
Steps:
- Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
- Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
- In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
- After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).
SPICED SLOW-ROAST PORK
Spice paste adds a modern spin to classic roast pork and a cheap cut gives an impressive finish
Provided by James Martin
Categories Dinner, Main course
Time 4h10m
Yield Serves 8 with leftovers
Number Of Ingredients 7
Steps:
- Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.
- Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.
- Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.
Nutrition Facts : Calories 551 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Protein 45 grams protein, Sodium 0.4 milligram of sodium
SPICY PORK ROAST
My MIL gave this recipe to me. I often make this on Sunday's. Put it in the oven on your way out the door to church. Just about ready when you get home.
Provided by ratherbeswimmin
Categories Pork
Time 3h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 8 ingredients; rub over entire roast.
- Cover and refrigerate overnight.
- Place roast on a greased rack in a roasting pan.
- Bake, uncovered at 350 degrees for 2 1/4 to 2 3/4 hours or until a meat thermometer reads 160-170 degrees.
- Let stand 10 minutes before slicing.
ROAST PORK WITH FRUIT
Relish the fruity flavors of roast pork slow cooked with dried fruit, apple juice and spice - a distinctive meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place onion in 4- to 5-quart slow cooker. Place pork on onion, then top pork with fruit.
- Mix remaining ingredients and pour over fruit.
- Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork.
Nutrition Facts : Calories 225, Carbohydrate 22 g, Cholesterol 50 mg, Fiber 3 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg
SWEET 'N SPICY LOUISIANA PORK ROAST
Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting!
Provided by JackieOhNo
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In bowl, combine brown sugar, thyme, mustard, allspice, garlic salt, chile powder and cumin; reserve. Toss onions with 2 T. oil; stir in 1 T. spice mixture and toss well.
- Combine remaining spice mixture with remaining 1 T. oil; rub evenly over top and sides of pork. Place pork in large roasting pan; arrange onions around roast.
- Roast, stirring onions occasionally, until meat thermometer inserted into thickest part of pork away from bone registers 160 degrees, about 1 hour and 40 minutes. Let stand 10 minutes before slicing. Sprinkle onions with chopped cilantro and serve.
Nutrition Facts : Calories 700.2, Fat 33, SaturatedFat 10.7, Cholesterol 229.8, Sodium 175, Carbohydrate 13.9, Fiber 2.4, Sugar 7.1, Protein 82.8
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SPICY FRUIT-STUFFED PORK LOIN & ROASTED PEARS
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- Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).
- Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 tsp. each salt and pepper.
- Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper.
- Preheat oven to 375°. Brown pork in hot oil in a large roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.
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