This Moroccan-Spiced Pork Roast is a flavorful and aromatic dish perfect for special occasions or family dinners. The tender pork is butterflied and seasoned with a blend of warm Moroccan spices, honey, and fresh vegetables, offering a rich and savory experience. The optional yogurt sauce adds a creamy, refreshing contrast to the spicy roast.

Full Recipe:

Ingredients

• For the Pork Roast:
  • 1 (3-pound) boneless pork loin roast
  • 5 teaspoons kosher salt
  • 2 tablespoons olive oil
• For the Moroccan Spice Rub:
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 3 tablespoons honey (or as needed)
• For the Vegetables:
  • 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
• For the Yogurt Sauce (Optional):
  • ½ cup plain Greek yogurt
  • 2 tablespoons thinly sliced fresh mint
  • 1 clove garlic, finely crushed

Directions

1. Prepare the Pork: Butterfly the pork loin by cutting almost all the way through from the thinnest side, leaving about 1 inch at the opposite edge. Season both sides of the butterflied pork with kosher salt. Let sit at room temperature for 30-45 minutes, or refrigerate for 2-3 hours.
2. Preheat Oven: Preheat the oven to 350°F (175°C). Grease a roasting pan with 2 tablespoons olive oil. Pat the pork loin dry with a paper towel.
3. Make the Spice Rub: In a bowl, mix cumin, coriander, ginger, black pepper, smoked paprika, cayenne, cinnamon, cloves, allspice, and honey. Spread half of this mixture inside the butterflied pork, then fold it back together and apply the remaining spice rub on the outside. Tie the roast with kitchen string at intervals.
4. Prepare Vegetables: Toss the potatoes, carrots, chile peppers, and red onion with 2 tablespoons olive oil and salt in a bowl.
5. Roast the Pork and Vegetables: Place the pork in the prepared pan and surround it with the vegetable mixture. Roast for about 1 hour and 15 minutes or until the pork reaches an internal temperature of 140-145°F (60-63°C).
6. Rest and Crisp the Vegetables: Remove the roast from the oven and cover loosely with foil. Let it rest for 15 minutes. Increase the oven temperature to 425°F. Toss the vegetables in the pan drippings and return to the oven to crisp up for about 10 minutes.
7. Make the Yogurt Sauce: While the pork is resting, combine Greek yogurt, mint, and garlic in a small bowl.
8. Serve: Remove the strings from the roast. Slice the pork, spoon the pan drippings over the slices, and serve with the roasted vegetables and yogurt sauce.

Nutrition Facts (per serving)

• Calories: 333 kcal
• Fat: 12g
• Carbs: 33g
• Protein: 23g

The Magic of Moroccan Spices

Moroccan cuisine is renowned for its unique ability to blend a variety of spices into harmonious, complex flavors. A typical Moroccan spice mix, known as ras el hanout, features a combination of aromatic herbs and spices, and each blend is often unique to the chef or region. For this dish, the spices used in the rub—such as cumin, coriander, smoked paprika, cinnamon, cloves, and allspice—create a warm, earthy profile that works perfectly with the natural sweetness of the pork.

Cumin, one of the key ingredients in the rub, is a spice commonly used in Moroccan cooking, lending a nutty, peppery flavor that is both grounding and bold. Coriander adds a citrusy, slightly sweet note, while ginger contributes a touch of heat and brightness. The smokiness of paprika gives the roast a savory depth, while cayenne pepper adds just the right amount of spice. The inclusion of cinnamon, cloves, and allspice invokes the rich, warm flavors often found in Moroccan stews and tagines, making this pork roast not just a meal, but an adventure in flavor.

The beauty of Moroccan cuisine lies in its ability to blend sweet and savory elements, and the honey in the spice rub brings a touch of sweetness to complement the savory notes of the pork. This sweet-savory balance, combined with the earthy depth of the spices, creates a flavorful foundation that will leave your taste buds craving more.

The Perfect Cut: Pork Loin

Pork loin is an excellent choice for this recipe because it is tender, lean, and capable of absorbing flavors beautifully. Boneless pork loin roasts, when properly seasoned, can be incredibly juicy and flavorful without being overly fatty. By butterflying the roast, you increase the surface area, allowing the spices to penetrate more deeply into the meat. This technique also ensures even cooking, as the pork can cook more quickly and evenly than if left in its whole form.

When cooked properly, a pork loin roast offers a succulent texture with a slightly crispy exterior and a tender, juicy interior. The rub creates a flavorful crust, locking in moisture while adding complexity to the dish.

Roasted Vegetables: A Perfect Accompaniment

Roasting vegetables is a simple yet highly effective way to bring out their natural sweetness and flavors. In this recipe, baby potatoes, carrots, Anaheim chile peppers, and red onions come together to form the perfect side dish for the spiced pork roast.

The baby potatoes are tender and provide a mild, creamy texture when roasted. They pair well with the rich, savory flavor of the pork and the spices. Carrots, cut into 2-inch chunks, become sweet and caramelized when roasted, adding a hint of natural sweetness that balances the heat from the cayenne pepper in the spice rub.

The Anaheim chile peppers, with their mild heat and earthy flavor, lend a subtle smokiness to the dish. Red onions, when roasted, become soft and slightly sweet, providing a lovely contrast to the potatoes and carrots. Tossing the vegetables in olive oil and seasoning with a touch of salt ensures they roast to perfection, with a golden-brown crust and tender interiors.

As the pork roast and vegetables cook together in the oven, the vegetables absorb the flavors of the spice rub and the pork, enhancing the overall dish with a delightful medley of tastes.

The Yogurt Sauce: A Cool Contrast

While the pork roast and roasted vegetables are rich and full of flavor, a yogurt sauce with fresh mint adds a cooling element that refreshes the palate. Greek yogurt, with its thick and creamy texture, is the perfect base for this sauce. The fresh mint adds a burst of herbal brightness, while the garlic brings an aromatic depth that complements the warm spices of the roast.

The yogurt sauce provides a cooling contrast to the heat from the cayenne and the smokiness from the paprika, making each bite a balanced and satisfying experience. It’s an optional addition, but one that enhances the dish by introducing a layer of complexity and freshness. For those who enjoy a tangy element with their savory meals, the yogurt sauce is the ideal finishing touch.

Cooking Tips for Perfect Results

To ensure your Moroccan-spiced pork roast turns out perfectly every time, there are a few tips to keep in mind:

1. Let the Pork Rest: After seasoning and before cooking, allow the butterflied pork to rest at room temperature for at least 30 minutes. This helps the meat cook more evenly. If you’re short on time, you can refrigerate the seasoned pork for a few hours to allow the flavors to penetrate deeper.
2. Check the Internal Temperature: For a juicy roast, it’s essential to monitor the internal temperature of the pork. The ideal temperature for a perfectly cooked pork roast is around 145°F (63°C), with a slight pinkness in the center. For a well-done roast, cook it to 160°F (71°C).
3. Use a Meat Thermometer: A meat thermometer ensures accuracy when cooking large cuts of meat like pork loin. By avoiding overcooking, you maintain the meat’s tenderness and juiciness.
4. Rest Before Serving: Once the roast is finished cooking, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful.
5. Season the Vegetables Well: Be sure to toss the vegetables in enough olive oil and salt to ensure they roast evenly and develop a golden-brown color. If the vegetables begin to brown too quickly, you can cover the pan loosely with aluminum foil to prevent burning.

Conclusion: A Flavorful Feast

This Moroccan-spiced pork roast with roasted vegetables is the ultimate comfort food for anyone looking to explore bold, aromatic flavors in their cooking. With its tender, spiced pork, caramelized vegetables, and optional cooling yogurt sauce, it offers a delightful balance of flavors and textures that is sure to impress. The combination of savory, sweet, and spicy elements creates a dish that is both satisfying and exciting, making it an excellent choice for special occasions or a weeknight dinner that feels like a celebration. Whether you serve it with a refreshing salad or crusty bread, this dish promises to deliver a memorable culinary experience that transports you to the heart of Moroccan cuisine.