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Tagine of Pork with Sweet Potato and Ras-el-hanout with a tagine

Tagine of Pork with Sweet Potato and ras-el-hanout

LindySez
Moroccan flavors highlight this easy, low-fat, tagine of pork, with sweet potatoes and spicy ras-el-hanout. 
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Pork
Cuisine Moroccan
Servings 4 servings
Calories 561 kcal

Ingredients
  

  • 2 tablespoons Ghee or 1 tablespoon extra virgin olive oil + 1 tablespoon unsalted butter
  • 1 ½ pounds pork tenderloin cubed in about 1-inch pieces
  • 1 1 - inch piece of fresh ginger, peeled and finely chopped
  • ½ cup onion finely chopped (about 1 medium or ½ large)
  • 2 teaspoons ras-el-hanout or to taste
  • ¼ to ½ teaspoon cayenne pepper
  • Water as needed
  • 2 medium-small sweet potatoes peeled and cubed
  • 1 15-ounce can diced tomatoes with juice
  • 1 ½ cups frozen peas
  • Salt and freshly ground pepper to taste
  • Garnishes
  • Preserved lemon chopped
  • ¼ cup toasted pistachio coarsely chopped
  • ½ cup fresh cilantro leaves

Instructions
 

  • Heat the ghee (or oil and butter) in a stove-top approved tagine or heavy-bottomed casserole. Pat the pork dry with towels and season lightly with salt and freshly ground pepper. Saute in the ghee, stirring until lightly browned; add the ginger and onion and cook, stirring often, until the onion is tender. Add the ras-el-hanout and cayenne, stir in well, then add enough water to cover the meat; bring to a simmer, cover and simmer for 10 - 15 minutes.
  • Add the sweet potato and tomatoes with their juice, cover and simmer 10 minutes or until the potato is tender; stir in the peas; cook 5 minutes until done. Taste and adjust seasonings.
  • Top the tagine with the preserved lemon, pistachios, and cilantro. Serve with a side of rice or couscous.

Nutrition

Serving: 1gCalories: 561kcalCarbohydrates: 36gProtein: 51gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 13gCholesterol: 148mgSodium: 578mgFiber: 7gSugar: 17g
Keyword spicy pork, tagine
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