No bland pork tenderloin here - this Rockin’ Moroccan Pork is a total flavor explosion!! With exotic spices, tender butternut squash and delicious garbanzo beans, this is a meal that had my family going back for seconds. Serve it up over a bed of cauliflower rice or, my favorite, some Greek Cauliflower Couscous. Enjoy!
1 pound pork tenderloin, cut into 1-inch pieces
1 teaspoon ground cumin
1½ teaspoons ground coriander
1½ teaspoons sweet paprika
½ teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon Red Pepper Flakes (more or less depending on how spicy you enjoy)
2 tablespoons olive oil
1 Butternut Squash, seeded, peeled and cut into 1-inch cubes
1 yellow onion, sliced
1 tablespoon Garlic, minced
1 tablespoon tomato paste
½ cup dry white wine
1 (14.5 oz) can diced tomatoes, undrained
1 can (15 oz) garbanzo beans, drained and rinsed
½ cup chicken broth
2 tablespoons black raisins
Cut the fat from the tenderloin and chop into 1-inch pieces. In a small bowl combine the cumin, coriander, paprika, cinnamon, salt and red pepper flakes. Combine the pork pieces with the spices.
Place the olive oil in a large skillet over medium high heat. Add the cubed butternut squash, cover and cook for 10 minutes. Uncover, add the sliced onions, and cook until tender, about 8 minutes. Add the ginger, garlic, pork and tomato paste. Cook for another 5 minutes, until the pork is golden on all sides.
Deglaze the skillet with the wine, and reduce the heat, for 4 minutes. Add the tomatoes, garbanzo beans, broth and raisins. Return the heat to medium-high and bring to a boil. Reduce down to medium and simmer until the mixture thickens, about 10 minutes. Serve hot over a bed of cauliflower rice. Enjoy!
Calories: 320
Fat: 9g
Carbohydrates: 39g
Sodium: 217mg
Fiber: 11g
Protein: 27g
Sugar: 9g