Moroccan Pork with Fennel, Prunes & Couscous

Ingredients

This is one of those warm and wonderful favourites that, while super easy to pull together any night of the week, is sophisticated and exotic enough to take centre stage at a dinner party. When we have a single pork tenderloin or a pair of pork chops left in the freezer (usually left over from a value-priced family pack or BOGO) this recipe is a time, money and lifesaver.  Substitute freely from the pantry also - rice for couscous, dried apricots for dried prunes, apple juice lunchbox tetras for orange juice, etc. 

• 2 or 3 thick cut pork chops, or 1 large pork tenderloin, sliced thin
• 2 fennel bulbs, stalks removed
• 1 each small yellow and orange peppers
• 1 28 oz can whole roma tomatoes, crushed, juice included
• 1 cup low-sodium stock - whatever is on hand (veal, chicken, vegetable, beef)
• 1 cup orange juice
• 1 cup dried (not dehydrated) prunes, chopped
• 3-4 tablespoons DM Moroccan Spice Blend
• 1 teaspoon DM Himalayan Pink Sea Salt or regular sea salt
• 2 tablespoons DM Garlic OilEssence TM or regular olive oil

For couscous

• 4 cups couscous
• 4 cups water or vegetable broth
• 1 tablespoon DM Chinese Five Spice Blend 
• 1 tablespoon olive oil or DM Garlic OilEssence TM

Methodology

Thinly slice (on the bias) the pork and arrange on a plate or sheet pan - spread out but touching so that you can dust one side, then the other with the DM Moroccan Spice Blend. Trim stalks and dirty butt end from fennel bulbs (leaving bulb intact) and then cut into quarters. Slice thinly so that leaves remain intact at the bottom, and set aside.  Core, quarter and thinly slice peppers and set aside.  Rough chop prunes and set aside.  Crush tomatoes in their juice and set aside.

In a deep skillet or stock type pot, saute spiced pork in oil just until done then remove from pan.  Add sliced fennel and peppers to pan (adding more olive oil if needed) and saute until fennel is slightly translucent and peppers are tender. Add prunes, orange juice, chicken stock, and tomatoes, and simmer on low for a few minutes to mingle flavours and reduce the liquids.  Add the cooked pork at the last minute, just to warm through. It will seem like their is too much liquid, but not to worry as the couscous will drink it up. Season with salt and pepper if needed. 

In a medium hot lidded sauce pan large enough to cook the couscous, quickly saute the couscous and DM Chinese Five Spice in the hot oil for about a minute, then remove from heat.  Pour boiling water or broth over couscous then cover and let sit for 5-10 minutes until liquid is completely absorbed.  Fluff with a fork before serving. The tiny grains of couscous make a perfect, fragrant bed to soak up every last bit of goodness from the broth.  Close your eyes and you're in Casablanca.

Tip:  Start the couscous just after you have sauteed the pork, but before you saute the fennel and peppers.  it is easy to manage the two pots at once, and if you do this, the couscous and the pork dish will be ready at more or less the same time.

Submitted by:

C@H Kitchen