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Moroccan-Spiced Pork Roast
Moroccan-Spiced Pork Roast
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
160 minutes
Elevate your holiday feast with Chef John's 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
  • 0.25 teaspoon cayenne pepper
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.25 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
  • salt to taste
  • 0.5 cup plain Greek yogurt
  • 2 tablespoons thinly sliced fresh mint
  • 1 clove garlic, finely crushed
Instructions:
  • To butterfly the pork loin, make a lengthwise cut almost all the way through the thinnest side, keeping the knife flat and parallel to the cutting board. Stop 1 inch from the edge to create a book-like opening. Make additional shallow cuts if needed to flatten the meat, but avoid cutting through completely.
  • Season both sides of the butterflied pork generously with kosher salt. Allow it to rest at room temperature for 30-45 minutes, or alternatively, refrigerate for 2-3 hours.
  • Preheat the oven to 350°F (175°C) and grease a roasting pan with 2 tablespoons of olive oil. Gently pat the tenderloin dry with a paper towel.
  • Combine cumin, coriander, ginger, black pepper, smoked paprika, cayenne, cinnamon, cloves, allspice, and honey in a bowl using a spoon. Fill the butterflied pork with half of the spice mixture, then fold it back together and spread the rest of the mixture over the surface. Use kitchen string to tie the loin at regular intervals, trimming off any excess.
  • Combine potatoes, carrots, chile peppers, and onion in a bowl. Drizzle with olive oil and sprinkle with salt. Mix well to coat evenly.
  • Place the pork in the roasting pan and nestle it among the flavorful vegetables.
  • Roast in the oven until the thickest part of the loin reaches 140 to 145 degrees F (60 to 63 degrees C), approximately 1 hour and 15 minutes. Use tongs to turn the roast over in the pan drippings. Transfer to a plate, cover loosely with foil, and let it rest for 15 minutes before slicing.
  • Preheat the oven to 425 degrees F. Toss the vegetable mixture in the flavorful pan drippings and bake for about 10 minutes to achieve a crispy finish.
  • Mix together creamy yogurt, fresh mint, and pungent garlic in a small bowl to create a flavorful sauce.
  • Peel off strings from the roast, drizzle pan drippings over the slices, and serve alongside vegetables and a dollop of yogurt sauce.

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