Moroccan-Spiced Pork Loin Roast - Food Wishes - Holiday Roast

Ingredients

• 3.5 lb Pork Loin Roast (trimmed, bone‑free)
• 5 tsp Kosher Salt (generous coating inside and out; use half if using fine salt)
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Ground Ginger
• 1 tsp Freshly Ground Black Pepper
• 1 tsp Smoked Paprika
• ½ tsp Cayenne Pepper (adjust for heat preference)
• ½ tsp Ground Cinnamon
• ¼ tsp Ground Cloves
• ¼ tsp Ground Allspice
• 3 tbsp Honey (adds moisture and helps bind the paste)
• 2 tbsp Olive Oil (for drizzling pan and vegetables)
• 1.5 lb Baby Potatoes (halved if large)
• 2 large Carrots (cut into chunks)
• 1 large Red Onion (cut into wedges)
• 2 Anaheim Chili Peppers (split lengthwise; optional for heat)
• ½ cup Plain Greek Yogurt (for garnish sauce)
• 2 tbsp Fresh Mint Leaves (finely chopped)
• 1 clove Garlic (minced, for yogurt sauce)
• 6 ft Kitchen Twine (for trussing the roast)

Instructions

1. Butterfly the Pork Loin

   Place the pork loin on a cutting board. Using a sharp thin knife, slice lengthwise down the center, keeping the blade parallel to the board, and stop about 1 inch from the opposite edge. Open the roast like a book and trim edges so it lies flat.

   Time: PT15M

2. Dry Brine

   Season the butterflied pork generously with 5 teaspoons kosher salt on both sides. Transfer to a plate and let sit at room temperature for 30–45 minutes (or refrigerate 2–3 hours).

   Time: PT45M

3. Prepare Moroccan Spice Paste

   In a mixing bowl combine cumin, coriander, ground ginger, black pepper, smoked paprika, cayenne, cinnamon, cloves, and allspice. Add 3 tbsp honey and stir until a thick paste forms; add a little more honey if needed.

   Time: PT10M

4. Apply Spice Paste

   Pat the brined pork dry with paper towels. Spread about half of the spice paste evenly over the interior surface, then flip and spread the remaining paste over the exterior, focusing on the fattier side.

   Time: PT5M

5. Truss the Roast

   Lay kitchen twine along the length of the roast and tie a knot every 1–1.5 inches, twisting the twine 3–4 times before each cinch to create friction. Trim excess twine.

   Time: PT5M

6. Prepare Vegetables

   Toss baby potatoes, carrot chunks, red‑onion wedges, and halved Anaheim chilies with 2 tbsp olive oil, a pinch of salt, and a drizzle of olive oil.

   Time: PT10M

7. Roast

   Place the trussed pork in a lightly oiled roasting pan, surround with the prepared vegetables, and roast in a preheated 350°F oven for about 1 hour 15 minutes, or until the thickest part reaches 140–145°F.

   Time: PT1H15M

   Temperature: 350°F

8. Rest the Meat

   Remove the roast, transfer to a cutting board, cover loosely with foil, and let rest for 15 minutes. Meanwhile, pour pan drippings into a shallow bowl.

   Time: PT15M

9. Caramelize Vegetables

   Toss the roasted vegetables in the collected pan drippings, return to the oven, increase temperature to 425°F, and roast an additional 10 minutes for extra caramelization.

   Time: PT10M

   Temperature: 425°F

10. Finish & Serve

    Remove kitchen twine, slice the pork, plate with the caramelized vegetables, and drizzle with warm pan drippings. Optional: serve with a mint‑garlic yogurt sauce (mix yogurt, minced garlic, chopped mint, pinch of salt).

    Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

15 g

Fat

25 g

Fiber

3 g