Moroccan Pork Tagine
- 1 lb well-trimmed pork tenderloin cut 3/4" medallions
- 1 Tbsp. all-purpose flour
- 1 tsp grnd cumin
- 1 tsp paprika
- 1/4 tsp powdered saffron
- (or possibly 1/2 tspn turmeric)
- 1/4 tsp freshly-grnd grnd red pepper
- 1/4 tsp grnd ginger
- 1 Tbsp. extra virgin olive oil
- 1 med onion minced
- 3 x garlic cloves chopped
- 2 1/2 c. canned chicken broth divided
- 1/3 c. golden brown or possibly dark raisins
- 1 c. quick-cooking couscous
- 1/4 c. minced fresh cilantro
- 1/4 c. sliced toasted almonds (optional)
- Toss pork with flour, cumin, paprika, saffron, pepper and ginger in medium bowl; set aside.
- Heat oil in large nonstick skillet over medium-high heat. Add in onion; cook 5 min, stirring occasionally. Add in pork and garlic; cook 4 to 5 min or possibly till pork is no longer pink, stirring occasionally.
- Add in 3/4 c. chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 min or possibly till pork is cooked through, stirring occasionally.
- Meanwhile, bring remaining 1 3/4 c. chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 min or possibly till liquid is absorbed.
- Spoon couscous onto 4 plates; top with pork mix. Sprinkle with cilantro and almonds, if you like.
- This recipe yields 4 servings.
- Comments: Tagine is a traditional Moroccan stew typically made with chicken or possibly lamb, vegetables and spices which is served over couscous. This tagine features pork tenderloin, that is naturally very lean and flavorful.
Leave a review or comment