Moroccan Fig Pork Roast

• 1 (5 pound) boneless pork loin roast
• 1 tablespoon curry powder
• 1 tablespoon ground turmeric
• 1 tablespoon garam masala
• 2 teaspoons ground ginger
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic, roughly chopped
• 1 onion, roughly chopped
• 2 tablespoons fig compote
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 cup chicken broth

1. Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
2. Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
3. Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

pork loin roast, curry powder, ground turmeric, garam masala, ground ginger, chili powder, ground cumin, ground cayenne pepper, salt, olive oil, butter, garlic, onion, compote, tomatoes, chicken broth

Taken from www.allrecipes.com/recipe/214480/moroccan-fig-pork-roast/ (may not work)