by aargersi
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aargersi's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
1 1.5 lb pork loin Ask a question about this ingredient
1 cup sweet onion cut in chunks Ask a question about this ingredient
2 cups butternut squash - peeled seeded and cubed Ask a question about this ingredient
3-4 cloved garlic - chopped Ask a question about this ingredient
2 large shallots - chopped Ask a question about this ingredient
1 handful fresh thyme Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
3-4 fresh sage leaves Ask a question about this ingredient
1 1/2 cup apple cider Ask a question about this ingredient
1 cup low salt chicken broth Ask a question about this ingredient
1 teaspoon sweet paprika Ask a question about this ingredient
Cut the pork loin into medium sized chunks, season with salt and pepper. Heat the olive oil in the tagine to medium high, and then brown the pork on all sides. Remove the pork and set aside. Turn heat to medium, add the onions and brown for 2-3 minutes. Add the shallots and the garlic and brown another 2-3 minutes.
Ask a question about this stepLay the pork loin on top of the onion mixture. Distribute the squash cubes evenly in the pan. Tie the thyme into a bundle with kitchen string and lay it on top. Add the cider, broth, cinnamon stick and sage. Sprinkle the paprika on top and cover - cook on medium low for 1 1/2 - 2 hours, until pork and squash are very tender. Serve over mashed red skinned potatoes.
Ask a question about this step12 small red skinned potatoes Ask a question about this ingredient
1/2 cup sour cream Ask a question about this ingredient
1/2 stick unsalted butter Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Boil the potatoes until very tender. Drain and let them sit in the pan for a few minutes. Put the pan back on the heat and add the butter. When it is melted, remove from heat and add sour cream. Hand mash until they are mashed but retain a bit of texture. Salt and pepper to taste.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
I love this recipe. Really great combination of flavors and a perfect excuse to break out the tagine.