Berber-style Roast Pork with Milk

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.

• 2 pounds (900g) pork loin 2 pounds (900g) pork loin
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) milk 2 cups (470ml) milk
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper.
3. 3.
   Rub the spice mixture all over the pork loin, ensuring it is evenly coated.
4. 4.
   Heat the olive oil in a large oven-safe skillet over medium-high heat.
5. 5.
   Sear the pork loin on all sides until browned, about 3-4 minutes per side.
6. 6.
   Pour the milk into the skillet, around the pork loin.
7. 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).
8. 8.
   Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
9. 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.