I almost forgot about my white tagine, but some time ago I bought cute small tagine, so I need to cook something special. Fall ingredients – pork and apples, North Africa spice and plain couscous on side. Ginger, cinnamon, coriander, cloves and allspice in one mix! Recipe adapted from black book cooking.
1 lb. pork tenderloin
2 onions, cut into wedges
1/2 cup baby carrots
1 tsp. ground ginger
1 tsp. ground coriander
1/2 tsp. allspice
1 cinnamon stick
1 cup water or vegetable broth
1 Granny Smith apple
Cut the pork fillet into cubes about 2 inches. Heat skillet over a medium-high heat, spray with cooking spray. Add the pork in small batches and cook for 2 – 3 minutes, until browned on all sides. Transfer browned pork to a plate and set aside.
Add the onions and carrots to the pan and cook gently for about 2-3 minutes, stirring occasionally. Add spice and water/broth, scrap all pieces. Add pork, mix and pour into tagine.
Bring to a boil on medium heat, then lower the heat to low, cover, and cook for 15 minutes.
Cut the apples into quarters and remove the core. Add apple to the pork and vegetables. Continue cooking for another 15 minutes, until the pork is cooked through. Remove the cloves and cinnamon stick.
Serve the tagine with hot couscous.