Pork Loin Roast with Moroccan Spice Rub

1. 1

   Butterfly the pork loin by cutting almost all the way through from the thinnest side, keeping your knife flat and parallel to the cutting board.

2. 2

   Stop about 1 inch from the far edge so the meat opens like a book.

3. 3

   If it doesn’t open enough to flatten, make a few more shallow cuts, but do not cut all the way through or you will have two pieces.

4. 4

   Season the butterflied pork on both sides with kosher salt and let it sit at room temperature for 30 to 45 minutes, or in the fridge for 2 to 3 hours.

5. 5

   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.

6. 6

   Mix cumin, coriander, ginger, black pepper, smoked paprika, cayenne, cinnamon, cloves, allspice, and honey in a bowl with a spoon.

7. 7

   Spread about half of the spice mixture inside the butterflied pork, fold it closed, then spread the rest over the surface.

8. 8

   Use 3 or 4 pieces of kitchen string to tie the loin every few inches, trimming off any extra string.

9. 9

   Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.

10. 10

    Place the pork in the prepared roasting pan and surround it with the vegetable mixture.

11. 11

    Roast in the preheated oven until an instant-read thermometer inserted in 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.

12. 12

    Remove from the oven and use tongs to turn the roast over in the pan drippings.

13. 13

    Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.

14. 14

    Increase the oven temperature to 425 degrees F. Toss the vegetable mixture in the pan drippings and return it to the oven to crisp, about 10 minutes.

15. 15

    Combine yogurt, mint, and garlic in a small bowl to make the sauce.

16. 16

    Remove the strings from the roast. Slice, spoon pan drippings over the slices, and serve with the vegetables and yogurt sauce.

• Calories 195.15 kcal Moderate
• Protein 24.49 g Good Source
• Carbs 0.25 g Moderate
• Total Fat 9.99 g Moderate
• Saturated Fat 3.09 g Moderate
• Trans Fat 0.07 g High
• Cholesterol 75.98 mg High
• Sodium 86.23 mg Low Source
• Fiber 0.13 g Low Source
• Sugar 0.06 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 10.91 mg Low Source
• Iron 0.6 mg Low Source
• Potassium 433.89 mg Low Source
• Vitamin A 3.3 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.46 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.