YIELD Makes 4 servings
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|
|1/4||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)|
- Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat.
- 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.
- 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.
- Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||10 g|
|Calories from Fat||20 %|