Moroccan Style Pork Shoulder Roast Recipes

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GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE



Grilled Moroccan Spiced Pork Tenderloin with Creamy Harissa Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
2 tablespoons olive oil
Two 1-pound pork tenderloins
Creamy Harissa Sauce, recipe follows
1 cup Greek yogurt (8 ounces)
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce *
1 clove garlic, minced
Kosher salt and cracked black pepper

Steps:

  • In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
  • Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
  • In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.

MOROCCAN FIG PORK ROAST



Moroccan Fig Pork Roast image

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.

Provided by michtrem

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 8

Number Of Ingredients 16

1 (5 pound) boneless pork loin roast
1 tablespoon curry powder
1 tablespoon ground turmeric
1 tablespoon garam masala
2 teaspoons ground ginger
2 teaspoons chili powder
1 teaspoon ground cumin
1 pinch ground cayenne pepper
salt and ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, roughly chopped
1 onion, roughly chopped
2 tablespoons fig compote
1 (14.5 ounce) can whole peeled tomatoes
1 cup chicken broth

Steps:

  • 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.
  • 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.
  • 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).

Nutrition Facts : Calories 487.5 calories, Carbohydrate 6.1 g, Cholesterol 142.7 mg, Fat 29.8 g, Fiber 1.8 g, Protein 46.9 g, SaturatedFat 11 g, Sodium 304.5 mg, Sugar 2.1 g

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