She Strengthens

Savory Moroccan Pork Loin with Roasted Vegetables

Get ready to indulge in a flavorful and aromatic dish that will transport your taste buds to the vibrant souks of Morocco. Our recipe features a tender pork loin smothered in a sweet and spicy chermoula sauce, served alongside a colorful medley of roasted root vegetables and a side of fluffy couscous.

The Star of the Show: Chermoula Sauce

This Moroccan condiment is the key to unlocking the rich flavors of our dish. Made with a blend of herbs, spices, and lemon, chermoula adds a depth of flavor and helps to keep the pork loin moist and juicy. We tested two versions of the sauce, one with preserved lemon and one with regular lemon, and while both were delicious, the preserved lemon added an extra layer of complexity to the dish.

Game Plan: Cooking to Perfection

When working with pork loins, it’s essential to consider their varying sizes and thicknesses. If you have a thinner loin, be sure to check the internal temperature around 15 minutes earlier to avoid overcooking. And if your pork loin is ready before your vegetables, simply remove it from the oven and let it rest while the veggies finish cooking.

A Feast for the Senses

Our recipe yields six servings and can be prepared in under two hours, making it an ideal option for a special occasion or a cozy night in with friends and family. The combination of tender pork, crispy vegetables, and creamy couscous is sure to delight your senses and leave you craving more.

Ingredients

• 1 (3- to 4-pound) boneless pork loin
• Moroccan Chermoula Dressing
• 6 medium garlic cloves, peeled and halved
• 1 large white onion, peeled and cut into eighths
• 2 medium turnips, peeled, trimmed, and quartered
• 4 medium carrots, peeled and cut into large dice

Instructions

1. Preheat your oven to 450°F and arrange a rack in the middle.
2. Trim the pork loin as needed, rinse, and pat dry with paper towels. Season with kosher salt and freshly ground black pepper.
3. Rub the pork loin with half of the chermoula dressing and let it sit at room temperature for 30 minutes.
4. Meanwhile, toss the vegetables with the remaining chermoula, salt, and pepper. Set aside.
5. Roast the pork loin until golden brown, about 30 minutes or until the internal temperature reaches 80°F.
6. Add the vegetables to the baking dish and reduce the heat to 375°F. Roast for an additional 40 minutes or until the vegetables are tender and the pork loin reaches 145°F.
7. Let the meat rest for 15 minutes before slicing and serving.

Beverage Pairing

For a truly immersive experience, pair our Moroccan pork loin with a glass of Movia Ribolla from Slovenia. This lush white wine, made from the Ribolla Gialla grape, boasts notes of spice and fig-like richness that perfectly complement the exotic flavors of our dish.