Moroccan Pork Tagine from Healthy Diabetic Recipes

Moroccan Pork Tagine Recipe

Recipe Ingredients:

1 lb well-trimmed pork tenderloin, cut 3/4" medallions
1 tbsp all-purpose flour
1 tsp ground cumin
1 tsp paprika
1/4 tsp powdered saffron
= (or 1/2 tspn turmeric)
1/4 tsp freshly-ground ground red pepper
1/4 tsp ground ginger
1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 1/2 cups canned chicken broth, divided
1/3 cup golden or dark raisins
1 cup quick-cooking couscous
1/4 cup chopped fresh cilantro
1/4 cup sliced toasted almonds, (optional)

Recipe Instructions:

Toss pork with flour, cumin, paprika, saffron, pepper and ginger in medium bowl; set aside.

Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Add pork and garlic; 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, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 3 1/2 Meat, 1 Fruit.

Nutrition Facts: Calories 435; Calories from Fat 20%; Total Fat 10g; Saturated Fat 2g; Protein 33g; Carbohydrates 53g; Cholesterol 70mg; Sodium 686mg; Dietary Fiber 8g.

Comments: 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.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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