MOROCCAN-SPICED PORK ROAST | ALLRECIPES
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 Moroccan Recipes
Total Time 2 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 25 minutes
Yield 1 roast
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, CarbohydrateContent 32.9 g, CholesterolContent 56.4 mg, FatContent 12.2 g, FiberContent 4.1 g, ProteinContent 23.2 g, SaturatedFatContent 3.5 g, SodiumContent 876.6 mg, SugarContent 7.2 g
MOROCCAN ROASTED VEGETABLE SOUP RECIPE | BBC GOOD FOOD
Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix
Provided by Good Food team
Categories Lunch
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
Nutrition Facts : Calories 187 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 10 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium
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- Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
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- When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
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MOROCCAN-STYLE CHICKEN CASSEROLE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine North African
- Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve.
MOROCCAN ROASTED VEGETABLE SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Lunch
Cuisine Moroccan
Calories 187 calories per serving
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
MOROCCAN ROAST LAMB RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine North African
- When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side.
MOROCCAN-STYLE CHICKEN CASSEROLE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine North African
- Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve.
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