by aargersi
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aargersi's Notes:
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2 tablespoons
olive oil
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1
1.5 lb pork loin
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1 cup
sweet onion cut in chunks
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2 cups
butternut squash - peeled seeded and cubed
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3-4
cloved garlic - chopped
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2
large shallots - chopped
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1
handful fresh thyme
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1
cinnamon stick
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3-4
fresh sage leaves
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1 1/2 cup
apple cider
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1 cup
low salt chicken broth
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1 teaspoon
sweet paprika
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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 the hotline about this step!Lay 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.
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12
small red skinned potatoes
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1/2 cup
sour cream
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1/2
stick unsalted butter
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salt and pepper to taste
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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.
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I love this recipe. Really great combination of flavors and a perfect excuse to break out the tagine.