Moroccan Pork In A Tagine

Ingredients

1 pound well-trimmed pork tenderloin cut ¾" medallions or thin sliced pork

1 teaspoon paprika

1/4 teaspoon cayenne

3 tablespoons olive oil

1 med onion, diced

2 1/2 cups chicken stock divided

cup raisins

1 cup quick-cooking couscous or jerusalem

Toss pork with flour and spices in medium bowl; set aside for 30m

Heat oil in tagine over medium-high heat.

Add onion; cook 5 minutes, stirring occasionally until caramelized.

Add pork and garlic; cook 4 to 5 minutes

Add 3/4 cup chicken stock and raisins, season with salt and pepper;

Reduce heat to low; simmer, covered with tagine top, for 45-1hr

Bring remaining 1 3/4 cups chicken stock to a boil in medium saucepan.

If using quick cous cous; stir in couscous, cover; remove from heat.

For Jerusalem; brown in 1T of olive oil, add stock, cover & cook 15m.

Add 1T of cilantro, salt and pepper, and a dash of olive oil to cous cous.

Add the rest of the cilantro to the tagine dish, serve over cous cous.

Thursday, January 27, 2011 - 2:14pm