Recipes and Links

North African Savory and Sweet Pork Roast

It will probably take longer to find the spices in your spice cabinet than to put this delicious roast together! Be sure to wear gloves when you put the rub on the pork. Turmeric stains everything! Barb L.

Serves: 8-10


1 5 lb boneless pork loin roast

1 Tbsp curry powder

1 Tbsp ground turmeric

1 Tbsp garam masala

2 tsp ground ginger

2 tsp chili powder

1 tsp ground cumin

1 pinch cayenne pepper

Salt and freshly ground black pepper

3 Tbsp Flying Olive Butter, Cilantro and Roasted Onion Olive Wood Smoked, Chipotle (a little spicy), Harissa (twice as spicy), or Garlic Extra Virgin Olive Oil or a Combination of your Choice

3 cloves garlic, roughly chopped

1 onion, roughly chopped

4 Tbsp Flying Olive Fig, Pomegranate, or Aged Dark Balsamic Vinegar such as 18 Yr Traditional or Denissimo

¼ cup Blackberry, Apricot, or Peach Preserves (sugar free is ok)

1 (14.5) can whole peeled tomatoes, crushed with your hands, or Diced Fire Roasted Tomatoes

1 cup chicken broth

Sugar or sugar substitute, as needed


Preheat the oven to 350 degrees F. Pat the pork roast dry with paper towels. Mix the curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl.

Put on gloves as the turmeric will stain your hands! Rub the pork roast with about 1 Tbsp of Flying Olive EVOO of Choice. Rub the spice mixture all over the pork roast so it is well coated.

Heat the remaining Flying Olive EVOO in a large, heavy bottomed pot or Dutch oven over medium-high heat. Place the seasoned pork roast in the pot and cook until evenly browned, about 1-2 minutes on each side. Remove the pork and place it in a roasting dish.

Stir the onion and garlic into the pot. Cook until translucent, about 5 minutes. Stir in the Flying Olive Balsamic and the preserves, scraping up any browned bits. Pour in the tomatoes and chicken broth. Cover and bring to a boil then simmer for 3-5 minutes.

Taste the mixture and add more salt, pepper, preserves, or a little sugar or sugar substitute as needed. Pour the mixture over the pork. Place in the oven.

Cook about 1 ½-2 hours until the pork reaches 145 degrees F with an instant read thermometer. Remove the pork from the pan and let it sit for 10 minutes under foil. Carve the meat and serve with the balsamic sauce.

Submitted by Barb L.