Moroccan Pork Stew with Baby Artichokes and Dried Fruit

           Entrees, Intermediate, Recipes
Moroccan Pork Stew with Baby Artichokes and Dried Fruit
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Ingredients:

1 pound lean, boneless pork tenderloin

1 teaspoon olive oil

1 large onion, chopped

3 cups chicken or vegetable stock

1 teaspoon saffron threads, crumbled (or use ¼ teaspoons turmeric)

½ teaspoon sea salt

2 small carrots, cut into ¼” dice

¼ cup diced celery

1 ½ teaspoon ground ginger

½ – ¾ teaspoon ground cinnamon

1 cup pitted prunes, cut into slivers

1 (14 ounce) can artichoke hearts in water, drained

¼ cup chopped cilantro, without stems

Directions:

Cut the pork into 1” pieces. In a 3-quart nonstick saucepan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook until softened, stirring to keep from browning.

Stir in the broth, saffron (or turmeric), and salt and bring to a boil. Reduce the heat to low. Add the carrot and celery; simmer, covered, for about 2 minutes.

Add the ginger, cinnamon, prunes, and artichoke hearts and simmer until the vegetables and fruits are nearly tender, about 2 minutes.

Add the pork pieces to the stew and stir in the cilantro. Simmer, uncovered, stirring occasionally, for 6 to 8 minutes, or until the pork is just cooked.

Makes 4 servings

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