Moroccan Pork Tagine

• 1tablespoon all-purpose flour
• 1teaspoon ground cumin
• 1teaspoon paprika
• 1/4teaspoon powdered saffron or 1/2 teaspoon turmeric
• 1/4teaspoon ground red pepper
• 1/4teaspoon ground ginger
• 1tound well-trimmed pork tenderloin,
• cut into 3/4-inch medallions
• 1tablespoon olive oil
• 1tedium onion, chopped
• 3tloves garlic, minced
• 21/2tcups chicken broth, divided
• 1/3tcup golden or dark raisins
• 1tup uncooked couscous
• 1/4tup chopped fresh cilantro

1. Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well.
2. Toss pork in flour mixture to coat.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork.
5. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally.
6. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat.
7. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally.
8. Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan.
9. Stir in couscous.
10. Cover; remove from heat.
11. Let stand 5 minutes or until liquid is absorbed.
12. Spoon couscous onto 4 plates; top with pork mixture.
13. Sprinkle with cilantro and almonds.

flour, ground cumin, paprika, powdered saffron, ground red pepper, ground ginger, pork tenderloin, medallions, olive oil, onion, garlic, chicken broth, golden, couscous, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/moroccan-pork-tagine-52346171 (may not work)