ndian 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 that has been marinated and roasted in selected Indian spices, then served with a creamy yogurt based raita.
Cuisine
Indian Inspired
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings8or more servings
Calories390kcal
AuthorBarry C. Parsons
Ingredients
3lbcenter loin pork roast
For the pork marinade paste
4clovefinely minced garlic
2tspcumin
1tspground cardamom
4tspground ginger
4tbspgaram masala
2tbspyellow curry powder
3tbspolive oil
1 1/2tspsalt
1tspblack pepper
lemon juiceenough to bring the rest of the ingredients together into a paste
For the Yellow Curry Cucumber Raita
6inchpiece of English cucumber
3cupsyogurtdrained
2tbspfinely chopped fresh chives
2clovesminced garlic
3tbspfresh lemon juice
2tbspolive oil
2tbspyellow curry powder
1/2tspground cumin
pinch salt and pepper to season
Instructions
To prepare the roast
Rub the spice paste evenly all over the outside of the pork roast.
Cover and leave to marinate for an hour or tow or overnight.
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.
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
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.
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.
Add all of the remaining ingredients for the raita along with the drained yogurt.
Mix well, cover and store in the fridge for at least a half hour before serving.