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

Ingredient Substitutions

• Instead of Pork Loin Roast: Pork Tenderloin, Boneless Pork Shoulder
• Instead of Kosher Salt: Sea Salt
• Instead of Ground Cumin: Ground Coriander
• Instead of Ground Coriander: Ground Cumin
• Instead of Ground Ginger: Fresh grated ginger (1 tsp)
• Instead of Freshly Ground Black Pepper: White Pepper
• Instead of Smoked Paprika: Regular Paprika
• Instead of Cayenne Pepper: Red Pepper Flakes
• Instead of Ground Cinnamon: Ground Nutmeg
• Instead of Ground Cloves: Allspice
• Instead of Ground Allspice: Ground Cloves
• Instead of Honey: Maple Syrup
• Instead of Olive Oil: Canola Oil
• Instead of Baby Potatoes: Yukon Gold Potatoes
• Instead of Carrots: Parsnips
• Instead of Red Onion: Yellow Onion
• Instead of Anaheim Chili Peppers: Jalapeño, Poblano
• Instead of Plain Greek Yogurt: Sour Cream
• Instead of Fresh Mint Leaves: Dried Mint (1 tsp)
• Instead of Garlic: Garlic Powder (¼ tsp)
• Instead of Kitchen Twine: Butcher’s twine

Equipment Needed

• Sharp Thin Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon or Spatula
• Kitchen Twine
• Roasting Pan or Baking Sheet
• Meat Thermometer
• Tongs
• Aluminum Foil
• Paper Towels

Critical Steps — Do Not Skip

• Butterflying the pork loin
• Dry brining with kosher salt
• Creating a smooth Moroccan spice paste
• Evenly spreading the paste inside and out
• Trussing with kitchen twine for shape and presentation
• Roasting to the correct internal temperature (140‑145°F)
• Resting the meat before slicing

Chef Tips from the Video

• Pat the brined pork dry before applying the paste for better adhesion.
• Use kitchen twine to create decorative “cleavage” marks that mimic a classic holiday roast.
• After resting, slice the pork thinly to showcase the pink interior and spice‑infused crust.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly in freezer‑safe film and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Moroccan spice paste up to 2 days ahead and store in a sealed jar.
• Dry brine the pork overnight in the refrigerator for deeper flavor.
• The mint‑garlic yogurt sauce can be made 1 day ahead; keep chilled.

Frequently Asked Questions