Moroccan Fig Pork Loin with Ya Salam Seasoning


2kg boneless pork loin
1 tbsp curry powder
1 tbsp ground Turmeric
1 tbsp Ya Salam seasoning
1 tsp fresh ginger minced
1 tsp ground cumin
A pinch ground cayenne pepper
2 tbsp olive oil
2 tbsp butter
3 cloves garlic roughly chopped
I onion, roughly chopped
2 tbsp fig compote
1 (400g) can whole peeled tomatoes 250ml chicken stock


Preheat an oven to 350 degrees F (175 a degrees C). Pat the pork loin dry with a clean towel.

Mix the spices and seasoning together in a small bowl (Ya Salam powder, turmeric, garam masala, ground ginger, chilli powder, cumin, cayenne, salt, and pepper).

Rub spice mixture all over the pork loin. Heat the olive oil and butter in a large, heavy bottom and lidded over-proof dish or Dutch oven on the hob over a medium heat.

Place the seasoned meat into the dish and cook for about 2 minutes, until evenly browned all over. Remove pork and set aside.

Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent or for about 5 minutes.

Stir in the fig compote, until well blended. Return pork to the pan, coating it with the fig mixture.

Pour in the tomatoes and chicken stock. Cover and bring to a boil before removing it and placing it in the preheated oven.

Cook until the pork is no longer pink in the centre, for about 2 hours. An instant-read thermometer Inserted into the centre should read 145 degrees F (63 degrees C Serve with rice or couscous.