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Indian Spiced Roast Pork with Yellow Curry Cucumber Raita

Indian Spiced Roast Pork with Yellow Curry Cucumber Raita. A tender,  juicy and very flavourful roast centre loin of pork. Marinated and roasted in selected Indian spices, then served with a creamy yogurt based raita.

Indian Spiced Roast Pork close up featured photo

Indian Spiced Roast Pork with Yellow Curry Cucumber Raita

A nicely roasted, simply seasoned, center loin of pork always makes for a great dinner. Depending on the size of the roast, you can easily make it a workable weekday meal.

This one was exactly that but with a huge flavour boost. We rubbed the outside of the entire roast in a mixture of Indian spices that were worked into a paste.

tock photo of uncooked Centre Loin Pork Roast

Centre Loin Pork Roast

We left the pork loin to marinate in the spice rub overnight, and then just popped it into the oven after work.

The yogurt for the raita was drained overnight as well so that could be made quickly, as the pork loin roasted.

A load or two of laundry later and with some quick couscous as a side dish along with that warmly spiced , creamy cucumber raita and another delicious dinner was on the table.

Indian Spiced Roast Pork side view of sliced roast

Indian Spiced Roast Pork with Yellow Curry Cucumber Raita

This is another recipe that proves that with as little as 10 minutes the previous evening, the stress of weekday dinners is easily dissipated.

Thos recipe is also terrific to use, thinly sliced, inside flatbreads with salad fixings and the creamy raita, Delicious hot or cold! Keep it in mind for leftovers too.

Indian Spiced Roast Pork front view of sliced roast on couscous

Indian Spiced Roast Pork with Yellow Curry Cucumber Raita

Originally published Jan 2016. Updated Aug 2020.

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Indian Spiced Roast Pork close up featured photo
Yield: 8 or more servings

Indian Spiced Roast Pork with Yellow Curry Cucumber Raita

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Indian Spiced Roast Pork with Yellow Curry Cucumber Raita - a tender, juicy and very flavourful roast centre loin of pork that has been marinated and roasted in selected Indian spices, then served with a creamy yogurt based raita.

Ingredients

  • 3 lb center loin pork roast

For the pork marinade paste

  • 4 clove finely minced garlic
  • 2 tsp cumin
  • 1 tsp ground cardamom
  • 4 tsp ground ginger
  • 4 tbsp garam masala
  • 2 tbsp yellow curry powder
  • 3 tbsp olive oil
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • lemon juice, enough to bring the rest of the ingredients together into a paste

For the Yellow Curry Cucumber Raita

  • 6 inch piece of English cucumber
  • 3 cups yogurt, drained
  • 2 tbsp finely chopped fresh chives
  • 2 cloves minced garlic
  • 3 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 2 tbsp yellow curry powder
  • 1/2 tsp ground cumin
  • pinch salt and pepper to season

Instructions

To prepare the roast

  1. Rub the spice paste evenly all over the outside of the pork roast.
  2. Cover and leave to marinate for an hour or tow or overnight.
  3. Roast uncovered, on a roasting rack in a 375 degree F oven for 30 minutes and then reduce the heat to 350 degrees and roast until the internal temperature reaches 150-165 degrees F.
  4. I like my pork pretty well done but still juicy so I tend to go toward the upper end of the scale. Let the roast rest for 5- 10 minutes before carving and serving.

To prepare the Yellow Curry Cucumber Raita

  1. Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filterPour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.
  2. Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of 1/8 inch or less.
  3. Add all of the remaining ingredients for the raita along with the drained yogurt.
  4. Mix well, cover and store in the fridge for at least a half hour before serving.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

8 or more servings

Amount Per Serving Calories 390Saturated Fat 5gCholesterol 119mgSodium 565mgCarbohydrates 9gFiber 3gSugar 5gProtein 43g
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Anonymous

Saturday 2nd of March 2013

Made this today, it was yummy and the pork was really tender! I didn't have enough guaram masala and. I regret not picking more up as I think it would have been perfect with it... I used greek yogourt instead of straining and I think it made the raita a bit tart so I recommend following this yummy recipe exactly, but if you have to sub it turns out pretty good too :) thanks!

cdm coordinator

Friday 8th of February 2013

This comment has been removed by a blog administrator.

Dj Entertainment

Friday 1st of February 2013

Pork is my husband’s favorite. So I always find new recipes to prepare pork. I haven’t tried it with Indian style. Thanks for the recipe.

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