Pork Tagine with Apricots by Lucy Waverman, photographed April 27, 2016 in Toronto.Danielle Matar/The Globe and Mail
If not serving immediately, reserve 1 cup slivered spinach until you are ready to serve, then reheat and stir in the spinach.
Servings: 4
Spice mixture
2 teaspoons ground ginger
1/2 teaspoon crushed red pepper flakes (or to taste)
2 teaspoon ground cumin
2 teaspoon Spanish paprika
1/2 teaspoon cinnamon
Pork
1 lb (500 g) pork tenderloin, cut into 1-inch pieces
Salt and freshly ground pepper
3 tablespoons olive oil
3 cups sliced onions
1 tablespoons chopped garlic
2 cups chicken stock, homemade or low-sodium
1 tablespoon lemon juice
1 tablespoon honey
1/4 cup chopped parsley
1/4 cup chopped fresh coriander
8 dried apricots, slivered
2 cups packed slivered baby spinach
Method
Combine ginger, red pepper flakes, cumin, paprika and cinnamon in a small bowl. Season pork with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork pieces and sauté for 3 minutes a side or until golden. Remove from pan, sprinkle with 1 tsp of spice mixture and reserve.
Add 1 tablespoon olive oil, sliced onions and pinch of salt to pan. Sauté for 12 minutes or until onions are beginning to brown. Reduce heat to medium, add garlic and sauté for 1 minute. Add remaining 1 tbsp olive oil and remaining spice mixture. Continue to cook another 5 minutes, stirring occasionally, or until onions are a golden tangled mass.
Add stock and lemon juice. Stir in honey, parsley and coriander and bring to boil. Turn heat to medium-low. Cover and simmer for 10 minutes. Add pork and dried apricots. Simmer gently, uncovered, for 10 minutes or until pork is slightly pink in centre. Stir in spinach and remove from heat. Serve immediately.