Name: Moroccan-Spiced Pork Roast
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Boneless pork loin roast - 1 (3 pound); Kosher salt - 5 teaspoons; Olive oil - 2 tablespoons; Ground cumin - 2 teaspoons; Ground coriander - 1 teaspoon; Ground ginger - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Smoked paprika - 1 teaspoon; Cayenne pepper - ¼ teaspoon; Ground cinnamon - ½ teaspoon; Ground cloves - ¼ teaspoon; Ground allspice - ¼ teaspoon; Honey, or as needed - 3 tablespoons; Baby potatoes - 8; Carrots, cut into 2-inch chunks - 2; Anaheim chile peppers, halved and seeded - 2; Red onion, roughly chopped - 1; Olive oil - 2 tablespoons; Salt to taste - 2 tablespoons; Plain Greek yogurt - ½ cup; Thinly sliced fresh mint - 2 tablespoons; Garlic, finely crushed - 1 clove

Ingredients for - Moroccan-Spiced Pork Roast

1. Boneless pork loin roast 1 (3 pound)

2. Kosher salt 5 teaspoons

3. Olive oil 2 tablespoons

4. Ground cumin 2 teaspoons

5. Ground coriander 1 teaspoon

6. Ground ginger 1 teaspoon

7. Freshly ground black pepper 1 teaspoon

8. Smoked paprika 1 teaspoon

9. Cayenne pepper ¼ teaspoon

10. Ground cinnamon ½ teaspoon

11. Ground cloves ¼ teaspoon

12. Ground allspice ¼ teaspoon

13. Honey, or as needed 3 tablespoons

14. Baby potatoes 8

15. Carrots, cut into 2-inch chunks 2

16. Anaheim chile peppers, halved and seeded 2

17. Red onion, roughly chopped 1

18. Olive oil 2 tablespoons

19. Salt to taste 2 tablespoons

20. Plain Greek yogurt ½ cup

21. Thinly sliced fresh mint 2 tablespoons

22. Garlic, finely crushed 1 clove

How to cook deliciously - Moroccan-Spiced Pork Roast

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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

6 . Stage

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

7 . Stage

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.

8 . Stage

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

9 . Stage

Combine yogurt, mint, and garlic in a small bowl for sauce.

10 . Stage

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