Moroccan Fig Pork Roast Recipe

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.

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).