I have said it before, but I love to use ‘Cooking Light” as a resource. I saw this pork tangine recipe in the last issue of the magazine and had to make it. I couldn’t find Hungarian sweet paprika, so I used smoked paprika. (I don’t know if this was a suitable substitute, but it tasted great) It had some of my favorite ingredients pork, saffron, cinnamon, and butternut squash. We ate this over brown rice.
You can omit the rice, and this tangine would be equally good. I wish I could say I adapted this or made it my own, but it is amazing how it is written, so I changed nothing.
Decadent Tangine Pork Recipe
- 1 pound pork tenderloin cubed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cooking fat
- ⅔ cup onion chopped
- ¾ teaspoon sweet paprika Hungarian
- ½ teaspoon ground cumin
- ¼ teaspoon ground red pepper
- ⅛ teaspoon saffron threads
- 3 cloves garlic minced
- 1 ½ cups water
- 1 cup chicken broth fat-free and lower-sodium
- 1 3-inch cinnamon stick
- 3 cups butternut squash cubed
- 12 medium pearl onions peeled
- ½ cup fresh parsley chopped
- 2 tablespoons lemon juice
- Heat the fat in a Dutch oven over medium-high heat. Add pork, and sauté for 2 minutes.
- Add onion, paprika, ground cumin, red pepper, saffron, garlic, and onions; sauté for 1 minute. Stir in water, chicken broth, and cinnamon stick. Bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
- Stir in butternut squash. Cook, covered, for 30 minutes or until the vegetables are tender. Remove from heat, and stir in parsley and lemon juice.
- The lemon and parsley compliment the meal nicely. It is a hearty meal that makes a lot of food. I doubled the recipe, so I have leftovers for the week. You could add beans or some root veggies to stretch the meal. The color makes me so happy. It’s a combination of saffron and squash. It is so orange it’s amazing.