Great Tastes of Manitoba

Moroccan Pork Loin Roast

1 hour, 25 mins
Prep: 10 mins | Cook: 1 hour, 15 mins | Servings: 10


  • 3 lb (1.5 kg) boneless pork loin roast
  • 1/3 cup (75 mL) canola oil
  • Juice of 1 lemon
  • 1 small onion, minced
  • 1 tsp (5 mL) EACH ground cinnamon, cumin, brown sugar and salt
  • 1/2 tsp (2 mL) EACH ground ginger, black pepper and red pepper flakes


  1. Pierce pork roast all over with a fork or meat tenderizing tool and place in a resealable plastic bag.
  2. Combine remaining ingredients; pour over roast.
  3. Seal bag and marinate in refrigerator 8-24 hours.
  4. Remove roast from marinade; discard marinade.
  5. Preheat barbecue on high; reduce heat to medium.
  6. Place pork on a small rimmed baking tray. Grill over indirect heat (“off” heat side) until meat thermometer reaches 155°F/68°C, about 1-1 1/4 hours.
  7. When roast is done, remove from grill; cover loosely with foil and let rest 10 minutes before carving into thin slices.
  8. Note: internal temperature of the pork will rise 5-10 degrees while resting.

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