Post
Pass the pork please, oink, oink! At least in this yummy iteration, a quick, savory-sweet pork stew with couscous. Cooper even had some! The secret ingredient? Dried grapes! Ha, I couldn’t resist (per yesterday’s post). Of course I mean raisins, in this case golden raisins, oooh. As well as lots of garlic and onion. And a hint of cinnamon and coriander. Fragrant and delicious, on the table in less than 30, and healthy to boot – my kind of dish. Yeah, baby! (Recipe posted in comments, below.)
I’m off in a few for our neighborhood women’s association gathering – aka drink wine and gab with my lovely, blast neighbors, woo hoo!
Older Comments
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
You're very welcome, Kimberly's Father (nice kids, by the way, I've met them both now - good job!), and thanks for letting me know! Stephanie
Stephanie,
We made you pork tenderloin stew on Saturday. Thank you for the recipe.
(Kimberly's father)
Savory-Sweet Pork Tenderloin Stew with Couscous
Stephanie Levy
Serves 4
2 Tbsp. olive oil, divided
1 pork tenderloin (about 1.5 lbs.), cut into ½-inch cubes and sprinkled lightly with salt
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, chopped
½ red bell pepper, chopped
1/3 c. golden raisins
¼ tsp. cinnamon
1 tsp. coriander seed
2 Tbsp. flour
1 can (14 oz.) chicken broth
2 scallions, chopped
hot couscous, prepared per package directions
Heat 1 Tbsp. olive oil in a Dutch oven or 12-inch (large) skillet over medium high heat. Brown pork in batches and transfer to a plate as you go. Set browned pork aside. Heat remaining tablespoon of oil in the same skillet, over medium heat, and add onion, garlic, carrots, red pepper, and raisins. Saute, stirring frequently, until vegetables start to soften, about 8 minutes. Stir in cinnamon, coriander seed, and flour and sauté for another 3 minutes. Stir in chicken broth, bring to a boil, and turn heat to low. Simmer, uncovered, for 5 minutes. Stir in pork and simmer for another 5 minutes, until pork is just cooked through and sauce has thickened. Season with salt and pepper to taste. Stir in chopped scallions. Serve over hot couscous.