- 1 (5 pound) boneless pork loin roast
- 1 tablespoon curry powder
- 1 tablespoon ground turmeric
- 1 tablespoon garam masala
- 2 teaspoons ground ginger
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 pinch ground cayenne pepper
- Salt and ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, roughly chopped
- 1 onion, roughly chopped
- 2 tablespoons fig compote
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 cup chicken broth
Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
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Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).