• Moroccan Pork Tagine

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    • 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)


    1. Toss pork with flour, cumin, paprika, saffron, pepper and ginger in medium bowl; set aside.
    2. 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.
    3. 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.
    4. 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.
    5. Spoon couscous onto 4 plates; top with pork mix. Sprinkle with cilantro and almonds, if you like.
    6. This recipe yields 4 servings.
    7. 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.

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