Moroccan Pork Tagine

Recipe Ingredients

1 lb	454g / 16oz	Well-trimmed pork tenderloin - cut 3/4" medallions
1 tablespoon	15ml	All-purpose flour
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	Powdered saffron
		= (or 1/2 tspn turmeric)
1/4 teaspoon	1.3ml	Freshly-ground ground red pepper
1/4 teaspoon	1.3ml	Ground ginger
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
3		Garlic cloves - minced
2 1/2 cups	592ml	Canned chicken broth - divided
1/3 cup	53g / 1.9oz	Golden or dark raisins
1 cup	237ml	Quick-cooking couscous
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1/4 cup	23g / 0.8oz	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.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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