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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 Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 or more servings
Calories 390 kcal
Author Barry C. Parsons

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.