13462 Charmoula Roast Pork Loin 2 hrs 10 mins 6 servings Tue Oct 07 05:32:00 -0700 2008 Fri Aug 07 17:49:43 -0700 2009 Easy Moroccan CHOW http://www.chow.com/recipes/13462 Sat, 08 Aug 2009 00:49:43 GMT Slathered with a sweet, hot sauce Pork is slathered with a sweet, hot Moroccan sauce and roasted with root vegetables. Pork gets slathered with a sweet, hot Moroccan sauce known as charmoula that helps with both flavor and locking in moisture. Serve it with the roasted root vegetables and a bit of couscous.

Game plan: Pork loin roasts will vary in size and thickness. The roasts we used here were thicker and shorter than some will be. If you have a thinner roast, check the temperature about 15 minutes earlier. If your roast is done before your vegetables, just remove it to a cutting board to rest, and continue cooking the vegetables until ready.

What to buy: We tested the charmoula with preserved lemon and regular lemon. Though we preferred the preserved lemon, both are acceptable.

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  • Heat the oven to 450°F and arrange a rack in the middle.
  • Trim pork loin as needed, rinse, and thoroughly pat dry with paper towels. Place loin in a 13-inch-by-9-inch baking dish, and season generously on all sides with kosher salt and freshly ground black pepper. Rub thoroughly with half of the charmoula dressing and let sit at room temperature 30 minutes while the oven heats up.
  • Meanwhile, place vegetables in a large bowl. Add remaining charmoula and toss to coat. Season with salt and freshly ground black pepper; set aside.
  • Roast pork until golden brown, about 30 minutes, or until internal temperature reads 80°F on an instant-read thermometer.
  • Add vegetables to the baking dish with the pork, reduce heat to 375°F, and roast until vegetables are tender when pierced with a knife and the loin’s internal temperature is 145°F, about 40 minutes more. Let meat rest in the pan about 15 minutes before slicing.

    • Beverage pairing: Movia Ribolla, Slovenia. Ribolla Gialla is a grape that makes a lush, but mineral white wine in Northern Italy and Slovenia. Long aging in old oak casks brings out the spice and fig-like richness in the wine, which make it a good pair for this exotic, spice-laden dish.

    ]]>     http://www.chow.com/assets/2009/08/charmoula_pork_290.jpg Aida Mollenkamp 50 Main 184 1 (3 to 4 pound) boneless pork loin

    ]]>     Moroccan Charmoula Dressing

    ]]>     74 6 medium garlic cloves, peeled and halved

    ]]>     54 1 large white onion, peeled, and cut into eights

    ]]>     2 medium turnips, peeled, trimmed, and quartered

    ]]>     119 4 medium carrots, peeled, and cut into large dice

    ]]>     1 chow 2395 aida mollenkamp 836 adventurous 680 impressive 21 main 806 marinade 137 meat 325 roast 236 vegetable 745 ethnic 4070 carnivore 273 party 769 crowd pleaser 501 entertaining 384 easy 2747 make ahead 5755 oink 8548 no fuss 10054 dairy free