Moroccan Pork In A Tagine

• 1 pound pork tenderloin well-trimmed, cut 3/4" medallions or thin sliced pork
• 1 tablespoon all purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon saffron powdered
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground ginger
• 3 tablespoons olive oil
• 1 onion diced
• 3 garlic cloves minced
• 2 1/2 cups chicken stock divided
• 1 cup raisins
• sea salt
• pepper
• 1 cup couscous quick-cooking, or jerusalem
• 1/4 cup chopped fresh cilantro

1. Toss pork with flour and spices in medium bowl; set aside for 30m
2. Heat oil in tagine over medium-high heat.
3. Add onion; cook 5 minutes, stirring occasionally until caramelized.
4. Add pork and garlic; cook 4 to 5 minutes
5. Add 3/4 cup chicken stock and raisins, season with salt and pepper;
6. Reduce heat to low; simmer, covered with tagine top, for 45-1hr
7. Bring remaining 1 3/4 cups chicken stock to a boil in medium saucepan.
8. If using quick cous cous; stir in couscous, cover; remove from heat.
9. For Jerusalem; brown in 1T of olive oil, add stock, cover & cook 15m.
10. Add 1T of cilantro, salt and pepper, and a dash of olive oil to cous cous.
11. Add the rest of the cilantro to the tagine dish, serve over cous cous.

pork tenderloin, flour, ground cumin, paprika, saffron powdered, cayenne, ground ginger, olive oil, onion, garlic, chicken, raisins, salt, pepper, couscous, fresh cilantro

Taken from www.yummly.com/recipe/Moroccan-Pork-In-A-Tagine-1664935 (may not work)