Moroccan Pork Tagine
Moroccan Pork Tagine Photo
Moroccan Pork Tagine

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 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.
This recipe appears in: Middle Eastern
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
Meat 3-1/2
Fruit 1
Starch 2-1/2
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