Ready In:

1 1/2 – 2 hrs

Good For:


Pork Roast with Figs & Cranberries &
Maple Roasted Carrots & Potatoes

  • 1.5 lb Pork Roast (Butt or Shoulder)
  • 6 Carrots
  • 4 medium Potatoes
  • 1 large Onion, sliced
  • ½ cup Cranberries
  • 1 cup dried Figs, sliced
  • drizzle Maple Syrup
  • Olive Oil
  • Salt & Pepper


  • 1 tsp ginger
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • ic1 tsp Fennel or Anise powder
  • 1 tsp Chili Powder
  • 1 tsp chili flakes
  • ½ tsp Salt
  • ½ tsp Pepper

Step by Step Instructions

Step 1

Mix all spices together, rub the pork roast (wear latex type gloves so that the turmeric doesn’t stain your hands!) and let it sit in fridge (cover with wrap or a towel) for hour and a half (or overnight).

Step 2

Set oven to 350°.

Sauté cranberries, figs, and onions in olive oil over medium heat with a sprinkle of salt and pepper and set aside.

Step 3

Toss carrots and potatoes in a drizzle of olive oil, maple syrup, and a smattering of salt and pepper then scatter on parchment lined baking sheet. Place the rubbed roast in center and scatter cranberries, figs, and onions over everything.

Roast 1 ½ – 2 hrs until pork reaches internal temperature of 145° – 150°.

Let the roast rest for 5 to 10 minutes before slicing. Serve to warm plates and savor the warm and mildly spicy flavors of this delightfully easy meal.

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