Pork loin gets slathered with a sweet, hot Moroccan sauce known as chermoula or charmoula, which both adds flavor and helps lock in moisture. Serve it with the roasted root vegetables and a bit of couscous.
What to buy: We tested the chermoula with both preserved lemon and regular lemon. Though we preferred the preserved lemon, either is acceptable.
Game plan: Pork loins will vary in size and thickness. If you have a thinner loin, check the temperature about 15 minutes earlier. If your pork loin is ready before your vegetables, just remove it to a cutting board to rest and continue cooking the vegetables until done.
- Yield: 6 servings
- Difficulty: Easy
- Total: 2 hrs
- Active: 10 mins
- 1 (3- to 4-pound) boneless pork loin
- Moroccan Chermoula Dressing
- 6 medium garlic cloves, peeled and halved
- 1 large white onion, peeled and cut into eighths
- 2 medium turnips, peeled, trimmed, and quartered
- 4 medium carrots, peeled and cut into large dice
- Heat the oven to 450°F and arrange a rack in the middle.
- Trim the pork loin as needed, rinse, and thoroughly pat dry with paper towels. Place in a 13-by-9-inch baking dish and season generously on all sides with kosher salt and freshly ground black pepper. Rub thoroughly with half of the chermoula dressing and let sit at room temperature 30 minutes while the oven heats up.
- Meanwhile, place the vegetables in a large bowl. Add the remaining chermoula and toss to coat. Season with salt and freshly ground black pepper; set aside.
- Roast the pork until golden brown, about 30 minutes or until the internal temperature reads 80°F on an instant-read thermometer.
- Add the vegetables to the baking dish with the pork, reduce the heat to 375°F, and roast until the vegetables are tender when pierced with a knife and the loin’s internal temperature is 145°F, about 40 minutes more. Let the meat rest in the pan about 15 minutes before slicing.
Beverage pairing: Movia Ribolla, Slovenia. Ribolla Gialla is a grape that makes a lush but mineral white wine in northern Italy and Slovenia. Long aging in old oak casks brings out the spice and figlike richness in the wine, which makes it a good pair for this exotic, spice-laden dish.