Moroccan-Spiced Pork Loin Roast - Food Wishes - Holiday Roast

[@foodwishes]

Check out the recipe: www.allrecipes.com/recipe/277576/moroccan-spiced-pork-roast/?internalSource=hub%20recipe&referringContentType=Search

[@jasonraber3770]

Love your channel thank you for all your videos. I am making this for a get together for tomorrow can I prep this a few hours in advance so I can just put it in the oven later. Thank you

[@blackandgold399]

Sir the link is bad.

[@gman323232]

i just watched this again, and realized I have not made it. I am now going to use my Garden pigs from last winter.......... ha ha ha. I wonder how surprising this will be for me NEXT year

[@f.m.oglesby3239]

Receipts for pork loin stuffed with crabmeat

[@ItsJustLisa]

My husband heard that tinkle of piano keys and came over to see what Chef John was making. The look on his face was a strong hint!

[@williamfox3279]

This was truly awesome, my wife said that she loves me again because of this recipe. This has definitely joined the clean plate club! Thank you Chief John.

[@jejwood]

My 24-month-old son loves to sing the "and as always, enjoy" at the end of these videos. He adores chef John.

[@jacintateresa3428]

[@JustSomeYTuser]

he is 2 years old Jason.

[@LittleR-uq5rd]

Two. He's two.

[@muhammadaryawicaksono4232]

@@JustSomeYTuser well, now he isn't. He's 25 months old now.

[@jejwood]

@@JustSomeYTuser He's 122 weeks now, You're welcome.

[@jemagu6]

Wow... Deep pull with the Crazy Town "Butterfly" reference. Kudos to you, sir.

[@ProfessorH]

It took me a second to get the reference. Big hit of nostalgia.

[@pjip]

Right! I was wondering who else got it!

[@matttherrien9608]

We're all getting old! 😆

[@jennhoff03]

This was INSANELY delicious! I made a really good recipe the week before and then this and my sister shrieked "HOW ARE YOU DOING THIS?!?!" ;'D It was a great compliment. I would say the pan drippings were SO good that I would put an even higher quantity of potatoes & carrots in bc they were in high demand.

[@Notinuseee]

Oh man. Watching that pork getting sliced into was heavenly

[@Spetsop]

Chef John never disappoints! I've been looking at pork recipes tonight for a while, then suddenly remembered about FoodWishes (it's been a long work week lol), and immediately found this gem of a recipe! Tomorrow is Saturday and I can't wait to cook it after work!

[@MarySanchez-qk3hp]

Vegetarian for about 45 years. But I love watching, and once in a while he does something I can convert to vegetarian. and Chsf is good at teaching the chemistry of cooking, too. I never said I didn't like meat, I just choose to not eat it for many reasons. Let's face it, we all know that real bacon is a gateway drug... I just baked superfirm sliced tofu to taste like bacon this very morning! It's easy to create umami. It's delicious. But this recipe of Chef's sounds fabulous, and I enjoy seeing his expertise and his wry humor.

[@r.mcbride2837]

Oh, yeah... THAT is a thing of beauty! We're still having standing rib for Xmas because I don't want to get banished from my own house on Xmas, but I am DEFINITELY making this really soon. I could see how moist and tender this roast was when Chef was slicing it. Zowie! Now my taste buds are saying "no" to the tuna casserole baking right now in my oven. *sigh*

[@anthonybernardfamily9258]

I made this tonight but had to modify it because I'm broke and used what I had already available in the kitchen! I used the basis of your technique, but added garlic powder, minced garlic,, onion powder, mayonnaise and a bit of soy sauce and olive oil in the marinade baste in addition to the seasonings you have in the recipe! Plus, I stuffed the inside with wild rice. The results were divine and my family loved it. I didn't have any potatoes, so I added green beans and great Northern beans with the carrots in the pan drippings. I'm calling it "Amerocco" Pork Loin Roast. Lol I will definitely be making this again!

[@Impulse21s]

Made it this weekend - was fantastic ! The honey-based spices were very hard to spread, even after patting roast dry, so microwaved for 10 secs and no problem. I used my own devices to spread my spices. Thank Chef.

[@jasondavis3244]

Alright now... We cook a LOT of Food Wishes recipes and I have to be honest - this was one of my favorites! Thank you SO much!

[@koussay84]

Hey chef John, I am from Morocco and I am a huge fan, I’ve been waiting to see a Moroccan recipe, but I ended having this 😢. All this to say that I am still waiting for a real moroccan dish, something like the “mrouzia” I bet that you will love it, plus it will have a ton of views, since it looks and tastes awesome, I love your work,

[@somebloke3869]

Just do what I do and substitute the offensive ingredient with something more palatable. You wouldn't realise how much Chef John uses onions, those things make me retch.

[@LbEternity]

Yeh I’m a bit disappointed by the meat choice as it’s clearly never used in proper Moroccan dishes. I would love to see him doing chicken or lamb tagine with homemade preserved lemons and cous cous. Yumm

[@shannonericksen1291]

I have a batch of lemon confit that just finished and is screaming to jump into this dish

[@milenavelazquez7504]

He did say that adapted from a original recipe that uses leg of lamb

[@BrandanLee]

I just arrived at this video to say, "pork dish from where exactly?"

[@colinaskey9777]

I'm a huge fan of roast pork,and this one looks absolutely scrumptious and succulent,I'm definitely going to have a go at this recipe,I live in Spain and you probably know that pork is the number one meat in Spain,and it very reasonable to buy,

[@xWilcoXx]

Made this tonight, it was a massive hit and very simple. I let the brine and marinade soak for half a day..was great. Chef John is serious one of the best youtubers to follow. Keep it up sir!

[@VelDoggsKitchen]

Chef John has inspired me to create restaurant quality meal at home so I won't have to spend lots of money eating out thanks Chef John much love to you

[@tomnoddy1]

Just made this. Super easy and super tasty. There was none left. I should have made two!

[@Doodlebob108]

Note to self, don't watch chef John when hungry 🤤

[@ItsJustLisa]

Hungry? I just ate and I’m drooling!

[@pmomodu94]

@@ItsJustLisa same lol

[@admirerofcreativity5295]

Doodlebob108 or at 2 am when you can’t cook.

[@MarySanchez-qk3hp]

Oops, too late! ;)

[@ladywaelcyrie]

Came for the recipe, stayed for the word play! Never disappoints!

[@AliciaNyblade]

Made this for dinner last night and it was delicious and absolutely gorgeous. Next time I'll try to have the stuff for the yogurt sauce because I think that would elevate it to a whole other level, but even without, the roast and veggies were still amazing, My sister and I felt like we'd be transferred from our apartment kitchen during quarantine to a fancy restaurant on a special occasion. Thanks, Chef John!

[@abigaileicher2889]

Chef John is my hero.

[@gemcat7750]

Just made this recipe for dinner tonight. Absolutely delicious and easy to make. I have enough for leftovers.

[@dianacraddock1721]

HAPPY CHRISTMAS Chef John. I'm a pensioner and live alone. I thought I'd do this but with leg of lamb, so I bought a small half leg, binned it out, found a recipe for RAS-EL-HANOUT, a classic Moroccan spice mix, made it, then dry marinaded the lamb but let it marinade in the fridge for .... Wait for it.... I'm seriously brave..... You won't believe this......FOUR days!!!! And then roasted it, butt in my wood burner that has a little oven on top, as per your video. OMG, I've just died and am writing this from heaven... I've just had THE BEST Christmas dinner EVER!!! THANK YOU SO MUCH . Love and warm wishes to you, Michele and all other fans too.

[@dianacraddock1721]

Boned it out, not binned😨

[@dianacraddock1721]

By the way, I added parsnip, swede, sweet potato, leeks and a couple of choices of garlic in the skins to my potatoes in the roastng pan... As my dear old Dad used to say, "my belly is laughing" thank you again for your wonderful channel.

[@malina1239]

I’ll make this on Sunday for 3d of advent Sunday dinner. I think I will add some dried apricots and golden sultanas for the spices inside the meat😊

[@kimberlyrobinson3992]

That will work! Sounds yum!

[@MsKK909]

That sounds great! Sweet and savory together is always a winner.

[@kiltlvr]

I am drooling now! I’ll do the same (on Christmas Eve).

[@gman323232]

got my own Justin Rhodes inspired "pig port" pigs, now in my freezer! and a load of tenderloin. This is my NEXT pork share. With my "4" friends. !

[@stevefeller4843]

I made this with some different vegetables, as I had them on hand. I used green bell pepper in lieu of the chilies, added a bit of tumeric and a curry that I like. Used white onion, celery, green onions. It was fantastic! The rub is easy to use and add what you like. I don't think this one is that easy to screw up, which adds to the appeal. Used applesauce for a compliment and basmati steamed rice with a bit of tumeric and raisins.

[@antonboludo8886]

Looks great. At first I was surprised that Moroccans would eat pork, but then I read in the description that it was originally for lamb. Big price difference too :)

[@James.D]

Chef john ... mine is in the oven. Only one hour to go! Cant wait!

[@James.D]

Wowowowowow so good!

[@JustSomeYTuser]

how did it go?

[@James.D]

Prasenjeet Saha incredible!

[@johnclamshellsp1969]

Thank you, Chef John, for all the amazing videos.

[@bluevaro505]

I just made this this morning, I work night so. Now I took the drippings, some crumbed blue cheese, 1/8 cup so worchester and a tablespoon of ground mustard to make a sauce. This was very good. I tied it four times and cut along the tie marks so I have five meals now. Thanks John.

[@Ea-Nasir_Copper_Co]

Those spices are going on a lamb shoulder tomorrow night, Chef John. That sounds extraordinary.

[@epistte]

This sounds like a simplified tagine. A side of couscous, which I love.

[@rirkc]

As they say in RI, "I took a seizure" with that Crazy Town line.

[@ndzapruder]

Teen of the 90s here. Had to rewind to make sure I'd heard what I thought I heard.

[@ProfessorH]

Same. I suddenly heard that guitar riff.

[@helldog134]

*slowly clap* nice throw back 🤘🏽😜🤘🏽

[@anru3296]

Just made this today. AMAZING.

[@jlow1425]

Made this for dinner last night and turned out amazing! For veggies i used potatoes, green bell peppers and red onions. Added a stick of butter to the veggies during the last 10 minutes of cooking while the pork rested

[@maurarenouf3616]

Made this over the weekend...it was delicious and a huge hit! Thanks for this recipe, Chef John!

[@barbigriffin7747]

Just found this and cant believe how easy yet crazy yummy this is!!!! Thank you for another great recipe!! I will make this again and again cause we did enjoy

[@tonkatrucker]

"...nothing bad will happen (leaving on counter for 45 minutes)…." Obviously, you don't have pets, chef John. :)

[@deadpan80]

bought a pork lion a while back and was not really sure what to do with it - when this happens, I search trusty ol' youtube for recipe ideas. Found this one (when I saw it was Food Wishes, I did not hesitate to click on it) and while it looked great, it was kind of outside my comfort zone but decided to give it a try anyways. OMG this the best thing I think I've ever made - it is sooooooooooo good. My only regret was that my pork lion was smaller than yours and it didn't produce nearly enough juice (because that is the miracle sauce). Otherwise, I have no complaints and cant wait to make again with appreciative company. Thanks Chef John!!!

[@thomasbrown6970]

Wow just made this recipe for dinner. The whole family loved it. I will make this again many times.

[@lh1572]

This is a great idea!! I'm going to try this during the holiday..........

[@gigabuyceps]

Imagine having a long conversation with this man in that voice tone, now we talking. 😎😎😎😎

[@shannonericksen1291]

Thanks Chef John. This is just in time for my homemade batch of lemon confit. I have been waiting for the perfect dish to use it.

[@IanLoughead]

Always great to see more pork roast options.

[@SirJer]

Knocked this outa the park! Thanks again for an amazing recipe. Making me the top chicken of my kitchen

[@scarletfluerr]

Since I'm intelligent enough to know that Thai Five Spices does not have to be used on Thai food and Indian spices do not require Indian food to be used successfully, I look forward to trying this Moroccan-spice pork roast for Christmas.

[@recoil53]

If only other posters understood this.

[@ronschlorff7089]

Right, there are no "Secret Food and Spice Police"!!………. At least not yet!!!! ;)

[@johnfeaster1999]

I just made this for Christmas dinner. The meat and vegetables were tender. The taste of the cloves is very strong in the spice mix. I made the spice rub and meat true to the recipe but I added more potatoes and carrots and left out the green pepper.

[@OPENXAIMER]

This works perfectly with chicken too! Serve with some Basmati Rice on the side.. Absolutely delish!

[@EjwiiiMoviesNYMountains]

Thanks for the suggestion.

[@luchiane]

That sounds divine!

[@epistte]

I wonder how this would work with a boneless leg of lamb? I have a small bottle of Ras El Hanout , which is close to the spice blend the Chef John made.

[@EjwiiiMoviesNYMountains]

@@epistte Lamb? Great idea!

[@epistte]

@@EjwiiiMoviesNYMountains I replied before the end of the video, where Chef John says lamb is a great alternative.

[@Billbobaker]

I made this tonight and have a tip for everyone that will make it easier to distribute the spice paste.. I patted it dry on the inside used a spoon and rubbed it well on the inside. Next I tied the roast with the strings and then proceeded to rub the spice on the outside.. but it was a struggle so I found that it was much easier to put the paste onto the counter top and roll the roast over and over till it was perfectly covered..

[@latifa4600]

All the comment section is going to be about how Moroccans don't eat pork, and this dish has never seen the light of the sun in Morocco. As a Moroccan can confirm, but still , the idea (and the spices) is the important thing here. Just change the meat to other of you liking. As chef John says at the end ....

[@abelbabel8484]

Very good comment

[@Y.M...]

most those feigning offense completely ignored the hyphen. It's the spice that is Moroccan-style, not the entire dish including the kind of meat.

[@luchiane]

People these days are always looking for a reason to be offended. When in reality, he was showing his appreciation for the spices of Morocco. I think he did a fine job!

[@MarySanchez-qk3hp]

Eloquently summarized, LATIFA. Some folks running around lately who feel encouraged to lose civility, and they're angry, and it comes out in inappropriate venues.

[@Murmurrr]

He literally says at the end that it’s been adapted from a leg of lamb.

[@wanderly9950]

Made a roast using the technique using savory herbs instead of the Moroccan spices. It was divine! Thanks, Chef John.

[@gymnastoman1]

Just made this for the family for Christmas Eve dinner. It was a big hit! Thanks Chef John!

[@gpknowles7174]

This looks very good. I love pork roast and have found that the simpler the recipe, the better the roast. I think I will be trying this very soon. Thank you.

[@louiszelazny9484]

What a great meal. Tons of flavor and quite easy to prep. Great job John.

[@tudywittlake1072]

Oh yes,I will be trying this recipe. Looks wonderful. Thank you for sharing.

[@bob071855]

My goodness, such beautiful presentation!👏👏👏

[@johnnie2638]

Here's to another tasty year. Thanks Chef John!

[@rhabeebrhabeeb3250]

That CrazyTown line had me rollin, Chef John.

[@teocampbell2115]

I admittedly haven't made this yet myself, but a friend of mine asked today for ideas of what to do with pork loin, and I sent them this video to rave reviews once the roast was finished!

[@nephilimcrt]

I made this today and it was awesome.

[@dennismulroney6441]

Christmas dinner...beef tenderloin and Moroccan spiced leg of lamb...thanks chef John

[@stevelogan5475]

Folks, at your grocer/butcher/ pork store, most of them will butterfly your pork loin into a book at no charge, if you have problems doing that or do not know how.

[@gotskinn]

It's really easy. Just do it.

[@gotskinn]

If you are in front of me...asking butcher to do this ..I'm going to take something out of your cart. Seriously...do it for yourself

[@bustedkeaton]

@@gotskinn Not everyone watching has the same resources/experience as you. And im saying this as a line cook that could cut pork like this in my sleep. Im still not an asshole to people that couldnt.

[@simonbriggs28]

@@bustedkeaton who is watching a cooking video that doesn’t own a knife? Cutting horizontally through a roast is just slightly more complicated than boiling water. And requires less equipment.

[@seasons0123]

Thank you...just came here for the time to bake and the veggies..

[@caitlynryder8639]

Can we just talk about this man's intonation of the second to last word in every sentence? Awesome vids BTW, just subscribed!

[@likesto1963]

All I can say is OMG. This by far reminds me of middle eastern cooking. I'm glad I suggested it. We're going to try again next time with brussel sprouts.

[@calideeholmes6822]

OMG i'm on a roll watching this... i've prepped 5 of these already..they are stuffed prepped and in the freezer ready to cook film @11🍸

[@kabeerahmad8210]

chef john is best

[@paulwagner688]

In THIS American's house, I would serve lamb. Because lamb is all kinds of awesome.

[@slothape]

Yeah I never understood the aversion to lamb. Is it an american thing?

[@Kapustomyl]

Compliments to the chef, just finished eating.. my saturday mood is eleveated to another level, thanks for sharing this recipe ! Regards from Czech Republic ;) Martin

[@peterconway6584]

Chef John, thank you for your fusion recipe.

[@wanderly9950]

Perfect timing! It's like you looked in my refrigerator and came up with a recipe of what you found there! I'm on this!

[@wanderly9950]

Our 'thursday trial run' of this recipe turned out fabulously. I used sweet potatoes instead of white - their flavor worked well with the spice mix. Thanks Chef J!

[@russellpowers86]

Man, this was a fantastic meal! It made an otherwise sad Christmas into something memorable. It made a great leftover meal the for the next day too! We chopped it up with pitas and hummus. Thanks!

[@uppercut70]

Having this for dinner tonight (and lunch tomorrow)!

[@maureenwhiteschock5551]

I don’t know where to write this question. So here goes... Would you ever be a chef on television? I hope not! I really like this format tho it would be understandable if you did as you have such charisma! Anyway keep up what you’re doing. Love watching and listening and giggling.

[@aaronfaucett6442]

The salt inhibits bacterial growth so it's fine to leave it out for the time he suggested

[@MysticPing]

@throathammer1 Any time less than 2 hours is fine

[@riseciv7991]

1h and 59 mins is fine but 2hr and 1 min is not!

[@brokenlibrary2591]

Bringing the meat to room temp is the same secret trick for prime rib roast. Salt all over, set out for an hour, pat off accumulated moisture, pepper it, throw into 450-500 degrees 15 min to sear exterior, lower temp to 250, cook 2 hours, Top with fresh branches of rosemary and let it rest 1/2 hour before slicing to serve. I it's a huge roast, you may need to go 3 hours, just check your internal temp.

[@aaronsakulich4889]

As we used to say when I lived in Fes, you are after all the moul hanoot of which spices to choose

[@TheInfectiousGames]

I passed through Fes during my time in morocco

[@aaronsakulich4889]

It's a very nice place! As long as you can remember where to turn of talaa sghreera onto talaa kebiira!

[@RyllenKriel]

I'm glad you used this spice rub on a pork loin. Using a Lego Lamb sounds unpleasant because the plastic is always so hard to clean out of the oven.

[@seeky907]

Definitely going to try

[@hamps856]

Great, will try tonight

[@LoveButterflies]

Moroccan and porc are two words I thought I'd never read in a receipe ^^

[@chuckwilliams6261]

I doubt that roast is halal. :)

[@ThatBernie]

@@chuckwilliams6261 Oh no but it's deliciously haram

[@loveispatient0808]

Sôbi Love yes was wondering if Moroccans being Muslims eat pork?

[@sorayabel8120]

@@loveispatient0808 No we generally don't. But Chef John is using a combination of spices that is used in Moroccan cooking. The meat/veggies you use is your choice.

[@MarySanchez-qk3hp]

The meat or vegan protein is your personal choice, but the flavor profile is Moroccan and can be applied to other foods. That's the part I'll use.

[@robhymers9149]

I made this and it was awesome.

[@NinerFourWhiskey]

This is delicious - I've made it with pork tenderloin a couple of times now. The hardest part is getting the honey and spice paste to stick. Nothing, nothing will work! I think I might try a wet brine with the honey in it next time. The Anaheim peppers are perfect in this. We also sub some golden beets for some of the potatoes to knock the carbs down a bit.

[@josmith317]

I printed my first recipe from the site. Formatting for me is fantastic. Looking forward to trying this before Christmas. You made it look too easy.

[@PhotonTheta]

chef john wins youtube, again.

[@DannybFlat01]

Not only my Favorite Chef but he can talk and chew his Food with no Vocabulary problems! #foodwishes

[@killercaos123]

That looks so incredibly good. Holy crap

[@FoxTenson]

I need to try this! its similar to when I make greek stuffed pork loin. I use the method to cut it into a blanket, or cut in half and pound out. The slice a third of the way up then roll to cut evenly out into a blanket worked best though. Greek seasoning outside with olive oil, a little inside...stuffed with feta, lemon zest, and kalamata olives spread inside. Rolled back up, wrap in bacon, tie, and bake sorta thing! This looks really nice, I will have to try it. I have a friend who is a spice fiend so I may use the blanket method to add more spice, but I am going to use this method first and hope they are good with it.

[@gotskinn]

My family groaned when I said I was making ANOTHER roast. This was a pleasant surprise!

[@kaycox5555]

Looks wonderful...gonna make this~!!

[@_Pikalika_]

I want to cook that for my GF's familiy for the holiday. any ideas for some extra dishes I can make to go along side this?

[@k8eekatt]

Smashed potatoes, Valentine's flan, roast brocoli and cauliflour tossed in olive oil sea salt and pumpkin seeds before roasting

[@dazzlinginthekitchen5742]

Looks like a Christmas dinner to me Chef! 🥰

[@rodneywallace4958]

This was really tasty! Thank you!

[@peggycornute2231]

This will be for Easter...thanks

[@ClaireBeatty]

I hope you realize Moroccans don’t est pork, but ok, it’s the spice mixture. 😋 Looks good. Going to make this tonight. Was wondering what to do with my pork tenderloin for a change.

[@johnsmith-gk4td]

There's more the seven major pig farms in Morocco.

[@suelancaster6959]

Nobody cares what they eat in Morocco

[@haleycarter368]

Two quick questions.... If you don't have the knife or knife skills could you pound the meat down to aabout three quarters of an inch then season and fold? Then not just for this recipe but in general, can you substitute sriracha sauce for the cayenne? Maybe I'm just old but while I taste the heat of the cayenne I don't taste any.....well, taste. Absolutely love your videos. Even the ones about food that I would never eat (fish, ).

[@frodothehobo9938]

For everyone worried about raw meat out for 45 minutes: i'm well versed on food safety, it used to be my job. Cooked product is considered edible up to 2 hours left unattended, from there it must either be brought back up to temp or refridgerated. Raw can go longer because its going to be cooked. So he is doing less than half of cooked foods safety guidelines for raw product intending to be cooked. Therefore there is zero concern. Now you know :)

[@joesleepstatic]

gonna give this a try today! thoughts on doing two at the same time?

[@meccastewart2282]

Yummy, I’m gonna make this!

[@donaharrisburg5469]

Looks delicious. You’ve introduced me to look again at cumin and coriander spices. I’m always unsure of what to use them with. Ty always. 😁

[@nenaelliott8058]

That combo of spices just sound scrumptious... I'll have to try it. Thanks