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Moroccan Pork Tagine

  • 4servings
  • 435calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsCopper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon all-purpose flour

  2. 1 teaspoon ground cumin

  3. 1 teaspoon paprika

  4. 1/4 teaspoon powdered saffron or 1/2 teaspoon turmeric

  5. 1/4 teaspoon ground red pepper

  6. 1/4 teaspoon ground ginger

  7. 1 pound well-trimmed pork tenderloin, cut into 3/4-inch medallions

  8. 1 tablespoon olive oil

  9. 1 medium onion, chopped

  10. 3 cloves garlic, minced

  11. 1/2 cups chicken broth, divided

  12. 1/3 cup golden or dark raisins

  13. 1 cup uncooked couscous

  14. 1/4 cup chopped fresh cilantro

  15. 1/4 cup sliced toasted almonds

Instructions Jump to Ingredients ↑

  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.

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