Moroccan Pork Tagine

Well, I was wandering around the store the other day…getting side tracked by all the fun items I could buy, and forgetting what I actually went for (does anyone else do this?)…when there it was….

dark brown and alluring…

glossy and lustrous…

an unadulterated, just-for-two…


Ah yes, the mysterious tagine.

Is it cooking vessel?

Is it tender stewed dish?

And why aren’t most tagine recipes actually cooked in a tagine???

Yes, it is both the dish and the vessel.  I have also come to realize that most tagine recipes should and can be cooked in the tagine itself even if it says otherwise.

Let me tell you, I gave this baby a fair shot first night I got it, and the results?

I am madly in love.

I just never knew, but now that I do?

I’m totally going to share, so listen up.

If you get the chance to buy one….take it.  If you don’t get the chance… buy one anyway.

This amazing clay dish is like a little steam oven that you use right on top of your stove!

It is two pieces; the bottom, and the conical top.

Okay, I know I am rambling on in a mad lust, so I think it is time to share the recipe.

Moroccan Pork Tagine

1lb well-trimmed pork tenderloin cut in 3/4" medallions or
thin cut pork chops cut in to thirds
1T all-purpose flour
1t ground cumin seed
1t paprika
1/4t powdered saffron
 (or 1/2t turmeric)
1/4t cayenne
1/4t ground ginger
3T olive oil
1 med onion, diced
3 garlic cloves, minced
2 1/2 cup chicken stock, divided
1/4 cup raisins
Sea salt and cracked pepper
1 cup quick-cooking or Israeli couscous 
1/4 cup chopped fresh cilantro
  1. Toss pork with flour, cumin, paprika, saffron, cayenne and ginger in medium bowl; set aside for 30 minutes-1 hour.
  2. Heat oil in tagine over medium-high heat.
  3. Add onion; cook 5 minutes, stirring occasionally until starting to caramelize.
  4. Add pork and garlic; cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally.
  5. Add 3/4 cup chicken stock and raisins, season with salt and pepper; bring to a boil over high heat.
  6. Reduce heat to low; simmer, covered with tagine top, for 45-1hr until pork is cooked through and tender, stirring occasionally.
  7. Meanwhile, 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. If using Jerusalem; toast in 1T of olive oil until brown,then add stock, cover and cook 15minutes.
  9. Add one tablespoon of cilantro, salt and pepper, and a dash of olive oil to cous cous.
  10. Add the rest of the cilantro to the tagine dish, serve over cous cous.

* I always fresh grind my cumin seed, it has so much more flavor than the powdered form

*Also, using local meat will lend to a nice fresh flavor as opposed to older store meat.

Moroccan Pork In A Tagine



Filed under Inspire Your Appetite, weekly dinner ideas

18 responses to “Moroccan Pork Tagine

  1. Suzy Phillips

    Oh hells yes! I so need a tagine!

    • Yes, you do! I am surprised you don’t have one, I was going to see if you had any good recipes I could use!!

      • My daughter gave me a tagine for XMAS 4 years ago!! I love it !!! And any cut of pork I cook in it before so much more tender and succulent than any pork dish I have cookedbefore my tagine days!!! I even put a loin of pork in and a tin of chopped tomatoes with a dash of Worcester sauce and seasoning and it was beautiful!!!!

  2. Nick

    Just made this last night. It was quite delicious. We’re replacing the pork with chicken and having it again tonight!

  3. Chuck from St. Pete

    This looks delicious. I am making it this afternoon. What is “Jerusalem”? It looks like lentils but maybe more tender?

  4. I just bought a tagine and am going to try your recipe in it. Thanks!

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  6. A number of them are even better to suit your needs if they are

    • Giles

      Hi, some (most?) ceramic tagines should not be used on top the stove. You can prepare everything in a good old cast iron skillet and then put it all into your tagine. Then place the tagine into a cold oven and set your temperature medium. Baking in a tagine is something really special.

      World Market has a terrific $20 clay tagine that works beautifully.

      Also, World Market (and often at TJMaxx) you can get already prepared tagine mix in a jar. If you are rushed for time, just brown your chicken or pork or lamb and pour the mix over before you run it all into the oven.

      Best of luck with your tagine,

  7. James

    I made this last night, I have a ceramic tagine that can be used on a hob so it was definitely one pot cooking – superb meal, thank you for your efforts.

  8. Simon Beck

    Moroccan PORK??? 😀

  9. Pingback: Kefta Tagine Bil Beid (Moroccan Meatball Tagine with tomatoes and eggs) | Parisa's Kitchen

  10. Nicole

    Hi just wondering if you could substitute pork for lamb? What do you think?

  11. Manny

    Do you use a diffuser when cooking in the tagine?

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