Moroccan Pork Tagine with Chickpeas & Raisins

(from castro15’s recipe box)

Categories: Pork

Ingredients

  • 1 lb pork tenderloin
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp sweet paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 2 cups sliced onions
  • 1 tbsp. minced fresh garlic
  • 1 tbsp. minced ginger
  • 1 tbsp. tomato paste
  • 1/2 cup dry white wine
  • 14.5 oz. can diced tomatoes in juice
  • 3/4 cup canned chickpeas, drained and rinsed
  • 1/2 cup chicken broth
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds, toasted

Directions

  1. Trim fat and silverskin from tenderloin and discard. Cut tenderloin into 1-inch cubes; toss with cumin, coriander, paprika, cinnamon, salt and pepper flakes.

  2. Melt butter with oil in a large skillet over medium-high. Add onions and cook until browned, 6-7 minutes. Stir in tenderloin, garlic, ginger, and tomato paste; cook until tenderloin is browned on all sides, 3-4 minutes.

  3. Deglaze skillet with wine and reduce until nearly evaporated. Stir in tomatoes, chickpeas, broth and raisins and bring to a boil. Reduce heat to medium and simmer stew until thickened, 7-8 minutes. Garnish servings with almonds.

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