Moroccan Pork Tagine
Tagine is a traditional Moroccan stew typically made with chicken or lamb, vegetables and spices that is served over couscous. This tagine features pork tenderloin, which is naturally very lean and flavorful.
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon powdered saffron or 1/2 teaspoon turmeric
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground ginger
- 1 pound well-trimmed pork tenderloin, cut into 3/4-inch medallions
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2-1/2 cups chicken broth, divided
- 1/3 cup golden or dark raisins
- 1 cup uncooked couscous
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced toasted almonds (optional)
1.Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat.
2.Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally.
3.Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.
4.Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds.