Moroccan Pork In A Tagine
By: Season it Slow
Published: Thursday, January 27, 2011 - 2:14pm

Ingredients




1 pound well-trimmed pork tenderloin cut ¾" medallions or thin sliced pork
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon powdered saffron
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
3 tablespoons olive oil
1 med onion, diced
3 garlic cloves, minced
2 1/2 cups chicken stock divided
 cup raisins
sea salt and pepper
1 cup quick-cooking couscous or jerusalem
1/4 cup chopped fresh cilantro

Preparation

1 Toss pork with flour and spices in medium bowl; set aside for 30m 2 Heat oil in tagine over medium-high heat. 3 Add onion; cook 5 minutes, stirring occasionally until caramelized. 4 Add pork and garlic; cook 4 to 5 minutes 5 Add 3/4 cup chicken stock and raisins, season with salt and pepper; 6 Reduce heat to low; simmer, covered with tagine top, for 45-1hr 7 Bring remaining 1 3/4 cups chicken stock to a boil in medium saucepan. 8 If using quick cous cous; stir in couscous, cover; remove from heat. 9 For Jerusalem; brown in 1T of olive oil, add stock, cover & cook 15m. 10 Add 1T of cilantro, salt and pepper, and a dash of olive oil to cous cous. 11 Add the rest of the cilantro to the tagine dish, serve over cous cous.