MOROCCAN-SPICED PORK ROAST
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 World Cuisine Recipes African North African Moroccan
Time 2h40m
Yield 12
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, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g
MOROCCAN PORK KEBABS
These kebabs are baked in the oven, but could easily be thrown on your grill if you prefer. They are made with pork loin, eggplant, and onions. The recipe is based on one that appeared in "Real Simple" magazine.
Provided by threeovens
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F; line a baking sheet with aluminum foil.
- In a large bowl, whisk together orange juice, tomato paste, garlic, cumin, cinnamon, 2 tablespoons of the oil, a teaspoon of salt, and 1/2 teaspoon of the pepper; add pork, toss to coat, and marinate at least 30 minutes, up to 8 hours (refrigerate if longer than 30 minutes).
- In the meantime, combine the eggplant, onion, remaining oil, salt, pepper; thread on skewers, alternating the eggplant and onion.
- Roast the vegetables 20 minutes, turn over.
- Thread the pork on skewers and add them to the pan.
- Roast until the vegetables are tender and the pork is cooked through, another 25 minutes, turning both once.
- If desired, wrap the bread in foil and place in oven during the last 5 minutes.
- Serve with tzatziki, cucumbers, and mint leaves.
Nutrition Facts : Calories 521.2, Fat 35.6, SaturatedFat 9.4, Cholesterol 107.2, Sodium 997, Carbohydrate 14.7, Fiber 5.9, Sugar 6.4, Protein 36.1
MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE
Steps:
- For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
- Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
- Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
- For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
- For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
- For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
- In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
- To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.
MOROCCAN BEEF KABOBS
My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. -Jennifer Shaw, Dorchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill beef, covered, over medium-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts : Calories 185 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
PORK KABOBS
These delightful picnic kabobs are my young daughter's favorite. My husband also enjoys them, even though he never cared much for pork. The cool, refreshing sauce is a tempting topping for sizzling grilled kabobs. - Louise Wetmore, Cottage Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.
Nutrition Facts :
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GRILLED PORK SHISH KABOBS (SHASHLIK)
From natashaskitchen.com
4.9/5 (59)Total Time 4 hrs 10 minsCategory Easy/MediumCalories 209 per serving
- In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
- Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
- Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.
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- For the pork kebabs, cut one red and one green pepper into 1 inch squares to match the size of the pork cubes. Do the same thing with the red onion. Form the kebabs by alternating some pork and veggies on a skewer. If using a wooden skewers and cooking on a grill, make sure to soak the skewers in water for 30 minutes so they don’t burn.
- Make the Moroccan spice rub by combining the smoked paprika and next 4 ingredients in a small bowl. Mix well and season all sides of the kebabs with a good pinch of spice rub and a generous amount of salt. Drizzle the kebabs with 1 teaspoon each of olive oil and let sit at room temperature for 20 minutes so the pork can come to room temperature and the marinade can infuse flavor.
- Meanwhile, make yogurt sauce by combining all of the ingredients in a small bowl and mix well. Check for seasoning, you may need a little more lemon juice. Yogurt sauce can be made hours ahead of time and kept in the fridge.
- Pre-heat a cast iron grill pan or grill to medium-high heat. Place the pork kebabs on the grill and cook for 6 minutes, flip and repeat. While the kebabs are cooking, make the pomegranate glaze by combining the molasses, lime juice, and hot sauce in a small bowl, mix well. During the last 3 minutes of cooking, use a brush or spoon to spread the glaze all over the kebabs.
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