Recipe
Berber-style Roast Pork with Milk
Spiced and Tender: Berber-style Roast Pork with Milk
4.5 out of 5
Indulge in the rich flavors of Berber cuisine with this tantalizing recipe for Berber-style Roast Pork with Milk. This dish combines the succulence of roast pork with aromatic spices and the creamy goodness of milk, resulting in a truly unforgettable culinary experience.
Metadata
Preparation time
15 minutes
Cooking time
1 hour
Total time
1 hour and 15 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, Keto, Paleo, Gluten-free
Allergens
Milk
Not suitable for
Vegan, Vegetarian, Dairy-free, Nut-free, Egg-free
Ingredients
In the original Italian dish, Arrosto di maiale con latte, the pork is typically roasted with milk and herbs. However, in this Berber adaptation, we incorporate a unique blend of spices that are commonly used in Berber cuisine, such as cumin, coriander, paprika, and cinnamon. These spices add a distinct flavor profile that sets this dish apart from its Italian counterpart. We alse have the original recipe for Arrosto di maiale con latte, so you can check it out.
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2 pounds (900g) pork loin 2 pounds (900g) pork loin
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2 teaspoons ground cumin 2 teaspoons ground cumin
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2 teaspoons ground coriander 2 teaspoons ground coriander
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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2 cups (470ml) milk 2 cups (470ml) milk
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2 tablespoons olive oil 2 tablespoons olive oil
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 18g, 6g
- Carbohydrates (total, sugars): 4g, 3g
- Protein: 40g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a small bowl, combine the ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper.
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3.Rub the spice mixture all over the pork loin, ensuring it is evenly coated.
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4.Heat the olive oil in a large oven-safe skillet over medium-high heat.
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5.Sear the pork loin on all sides until browned, about 3-4 minutes per side.
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6.Pour the milk into the skillet, around the pork loin.
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7.Transfer the skillet to the preheated oven and roast for about 1 hour, or until the internal temperature of the pork reaches 63°C (145°F).
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8.Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
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9.Slice the pork loin and serve with the pan juices.
Treat your ingredients with care...
- Pork loin — Choose a lean cut of pork loin for this recipe to ensure a tender and juicy result.
- Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
- Ground coriander — Use freshly ground coriander seeds for the best flavor.
- Paprika — Opt for a high-quality smoked paprika to add a smoky depth to the dish.
- Milk — Use whole milk for a creamier texture and richer flavor.
Tips & Tricks
- For an extra burst of flavor, marinate the pork loin in the spice mixture overnight before cooking.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the spice blend.
- Baste the pork loin with the pan juices every 20 minutes during roasting to keep it moist and flavorful.
- Serve the roast pork with a side of couscous or roasted vegetables for a complete Berber-inspired meal.
- Leftovers can be used to make delicious sandwiches or added to salads for a quick and satisfying meal.
Serving advice
Serve the Berber-style Roast Pork with Milk as the centerpiece of a festive dinner. Slice the pork loin and arrange it on a platter, drizzling some of the pan juices over the top. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color and freshness.
Presentation advice
To enhance the visual appeal of the dish, serve the roast pork on a bed of couscous or quinoa. Arrange roasted vegetables, such as carrots, bell peppers, and zucchini, around the pork for a vibrant and enticing presentation. Sprinkle some toasted sesame seeds or chopped nuts over the top for added texture and flavor.
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