Name: Pork Loin Roast with Moroccan Spice Paste
Yield: 6 servings
Ingredients: 1 3 ½ lb(s) pork loin roast, on the bone, frenched (1589 g); 2 Tbsp olive oil (30 ml); 1 fresh chile, chopped; 2 clove garlic, chopped; 2 tsp paprika (10 ml); Zest of ½ lemon; 2 tsp coriander seeds (10 ml); 2 tsp cumin seeds (10 ml); 5 allspice berries; 2 Tbsp chopped fresh coriander (30 ml); Coarse salt and freshly cracked black pepper, to taste; 2 to 3 tbsp. pomegranate molasses, optional (30 to 45 ml)

Pork Loin Roast with Moroccan Spice Paste

Yields

6 servings

For bolder flavours, marinate the pork roast with the spice paste for 2 to 4 hours. This roast has a wonderful golden brown crust from the combination of the spice paste and the pomegranate molasses. Oh, and the aromas from the oven as the roast cooks are amazing!

ingredients

1 3 ½

lb(s) pork loin roast, on the bone, frenched (1589 g)

Tbsp olive oil (30 ml)

fresh chile, chopped

clove garlic, chopped

tsp paprika (10 ml)

Zest of ½ lemon

tsp coriander seeds (10 ml)

tsp cumin seeds (10 ml)

allspice berries

Tbsp chopped fresh coriander (30 ml)

Coarse salt and freshly cracked black pepper, to taste

to 3 tbsp. pomegranate molasses, optional (30 to 45 ml)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Toast the coriander, cumin seeds and allspice berries in a small cast iron frying pan or sauté pan over medium high heat, for 2 to 3 minutes or until spices become fragrant. Grind spices spice grinder or in a mortar and pestle. Transfer to a mortar and pestle or food processor and combine the toasted spices with the olive oil, garlic, paprika, lemon zest, coriander into a paste.

Step 3

Cut small incisions all over pork roast with tip of knife. Massage the spice paste over the roast and into the incisions. Season the pork with salt and pepper. Transfer onto a rack in a heavy-bottomed roasting pan. Roast pork in middle of oven for 60 minutes. Brush pomegranate molasses over pork. Continue to roast pork for about 25 to 35 minutes longer, basting occasionally with more pomegranate molasses, until a thermometer inserted into centre of meat reaches 155 to 160 degrees F. Transfer pork to a large plate. Cover loosely with foil and let stand before slicing, about 15 minutes. Slice pork between ribs. Serve.

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Pork Loin Roast with Moroccan Spice Paste

ingredients

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