Moroccan table...

If I were to pick an exotic food destination, it would be Morocco. The cuisine is a diverse and unique mix of Mediterranean, Moorish and Middle Eastern influences. Although they are best known for their Tagines and Couscous, Moroccan cuisine has a lot more to offer and is not to be confused with African or Arab fare. Even their simplest dishes are packed with flavor with an intense use of spices and herbs. Ingredients like preserved lemons, dried fruit, oranges and mint show up unexpectedly in many of their dishes and make this cuisine distinctive. My Moroccan Pork Roast is by no means a traditional recipe, but something I pulled together by taking ideas from several recipes. Even though I stray, I have tried to keep the integrity of this fascinating cuisine.

Recipe for the Pork Roast:

1 medium sized pork loin

2 tbsp olive oil

1 tsp coarse salt

pepper

Morrocan rub *

1 large onion sliced

2 cloves garlic sliced

1 tomato chopped

2 cups hot chicken stock
* Morrocan Rub

1 tsp each : coriander seeds, paprika, cumin seeds, caraway seeds, smoked sea salt, garlic salt,

dried mint leaves, black pepper, 2 bay leaves

1. Brush the pork loin with 1 tbsp olive oil and gently pat in the rub. Heat the remaining 1 tbsp olive oil in a heavy bottomed pan and sear the meat on all sides to a golden brown.

2. Add in the sliced onion and garlic. Sauté briefly, add in the tomato and the chicken stock. Cover and simmer or place in a hot oven for about a 1/2 hour. The pork should be tender and moist. Serve over Couscous.
Tip: Cook the couscous according to the package directions and mix in dried apricots, slivered almonds and raisins. Drizzle with oilive oil and the juice of 1 orange. Season with salt and pepper. Sprinkle over with fresh chopped parsley.