1 1/2 – 2 hrs
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
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).
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.
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.