Moroccan spice blend I made in one of my previous posts instead of using the whole spices. Here is what you will need and how to make this delicious dish.
Spiced Pork Roast
1 Pork Roast (Large to Medium about 3-5 pounds)
2 TBSP Moroccan Spice Blend
2 TBSP Olive Oil
3-4 Shallots (Thinly sliced)
1 Cup Vegetable Broth
Salt and Pepper to taste
Preheat oven to 325 degrees Fahrenheit.
Place 1 TBSP of olive oil in a dutch oven and put your pork roast in, coating it with the oil. Sprinkle the pork with the Moroccan spice blend making sure to rub it all over the pork. Allow the pork to sit in this blend for about 10 minutes.
Place the dutch oven on your stove and turn on your burner to medium high heat to get the oil nice and hot. Brown the roast on all sides. Remove the roast once all sides have been nicely browned and set aside on a dish.
Add the remaining TBSP of olive oil into the dutch oven and allow to heat up. Add your shallots and saute them until they are soft, translucent and fragrant. Add in the vegetable stock and stir. Bring the liquid to a boil and return the pork to the dutch oven. Add salt and pepper to taste. Place the lid on the dutch oven and place in the oven. Bake for about 1 and a half hours or until a thermometer inserted at the center of the roast reads 155 degrees Fahrenheit.
Heat the liquid remaining in the dutch oven and reduce it to about 3/4 to 1/2. Use this liquid as a sauce for the roast (or you can always use some demiglace).
Slice your roast and serve with your favorite sides.