Moroccan Pork Tagine
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Moroccan Pork Tagine." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/moroccan-pork-tagine-recipe.htm> 20 August 2008.
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.
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:
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.
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 |
This recipe appears in: Middle Eastern
