Moroccan Pork Tagine
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Moroccan Pork Tagine
YIELD Makes 4 servings
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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.
INGREDIENTS
| 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) |
PREPARATION:
- 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.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Sodium | 686 mg |
| Protein | 33 g |
| Fiber | 8 g |
| Carbohydrate | 53 g |
| Cholesterol | 70 mg |
| Saturated Fat | 2 g |
| Total Fat | 10 g |
| Calories from Fat | 20 % |
| Calories | 435 |
DIETARY EXCHANGE:
| Meat | 3-1/2 |
| Fruit | 1 |
| Starch | 2-1/2 |
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