Moroccan Pork Tagine with Butternut Squash & Saffron
A warmly spiced Moroccan-inspired pork tagine with tender pork tenderloin, sweet butternut squash, saffron, and cinnamon. This easy one-pot dinner is ready in under an hour and full of bold North African flavour.
Equipment
- Dutch oven (5-quart or larger)
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
- 1 pound pork tenderloin cubed into 1-inch pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil or other neutral cooking oil
- ⅔ cup yellow onion chopped, about 1 small onion
- ¾ teaspoon sweet paprika Hungarian
- ½ teaspoon ground cumin
- ¼ teaspoon ground red pepper
- ⅛ teaspoon saffron threads
- 3 cloves garlic minced
- 1½ cups water
- 1 cup low-sodium chicken broth
- 1 stick cinnamon 3-inch (7.5 cm)
- 3 cups butternut squash cubed into 1-inch pieces
- 12 medium pearl onions peeled
- ½ cup fresh flat-leaf parsley chopped
- 2 tablespoons fresh lemon juice about 1 lemon
Instructions
- Season the cubed pork with salt and black pepper. Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the pork in a single layer (work in batches if needed) and sear for 2–3 minutes, turning occasionally, until browned on all sides. Transfer to a plate and set aside.
- Add the chopped onion to the pot and sauté for 2 minutes until softened. Add the paprika, ground cumin, ground red pepper, saffron threads, and minced garlic; stir for 30 seconds until fragrant. Return the seared pork to the pot along with the pearl onions. Stir in the water, chicken broth, and cinnamon stick. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
- Stir in the butternut squash. Cover and continue simmering for 20–25 minutes, or until the squash is fork-tender and the pork is cooked through (internal temperature of 145°F / 63°C). Remove the cinnamon stick, then stir in the fresh parsley and lemon juice. Serve immediately.
Notes
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-ahead: This tagine tastes even better the next day as the spices deepen. Prepare fully, cool, and refrigerate. Reheat gently with a splash of broth.
- Substitutions: Replace pork tenderloin with boneless skinless chicken thighs or chickpeas for a vegetarian version. Smoked paprika may be substituted for Hungarian sweet paprika.
- Pro tip: Sear pork in batches to develop better browning and flavour.
Nutrition
Serving: 1servingCalories: 283kcalCarbohydrates: 27gProtein: 27gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 74mgSodium: 386mgPotassium: 1117mgFiber: 5gSugar: 8gVitamin A: 12042IUVitamin C: 44mgCalcium: 117mgIron: 3mg
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