Tagine is a traditional North African dish cooked in a device of the same name. It consists of tender meat and spiced vegetables. This is my version!
Gather 2 teaspoons paprika (I forgot to get it in the picture!), 1/4 teaspoon turmeric, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt and 2 tablespoons olive oil. In a plastic bag, mix all these flavors together, throw in 2 1/2 lbs pork tenderloin and toss to coat. I'm not convinced this is the best meat choice, It's quite expensive. If you can think of something better let me know in a comment! When you buy the meat, ask your butcher to cut it into 1 1/2 inch pieces. Don't be afraid, they're just waiting for someone to ask them to do something butchery! Anyway, let the meet marinate in the fridge for at least 1 hour, and no more than 12.
When you're ready to start cookin' get 4 carrots, pitted kalamata olives, parsley, cilantro, 1 clove garlic, ginger, lemon, and an onion. Also 32 oz chicken broth.
For your mise en place, cut the carrots into thin sticks about 3 inches long, cut the onion into thick slices, zest half the lemon, grate (or chop into tiny pieces) the ginger, mince the garlic, slice the olives in half, and chop the parsley and cilantro. Mise en place is a great phrase, I just learned it. Can you use context clues to figure out what it means? If not, click here! Oh yeah! I almost forgot! Around this time start cooking the quinoa according to the directions. You'll need about a 10 oz box.
Heat another 2 tablespoons of olive oil in a large pot over medium heat. Add the carrots and onions and cook for about 15 minutes until they look like this...
sooo tasty! Transfer them to a plate. 
Adding a few bits of pork at a time, brown all sides and then put aside on a plate. Repeat with remaining pork until they're all browned. Add all the pork, onion and carrots back to the pot, and stir in the garlic, ginger and lemon zest too.
Pour in the whole box of chicken broth and bring to a boil.
Once it's boiling, take out the biggest piece of pork and cut it in half to make sure it's done. If it's not ready yet, keep the broth boiling and check another piece in a few minutes. Once, the pork's cooked, stir in the quinoa, cilantro, parsley and olives.
Spoon into bowls and enjoy!
Pork Tagine with Quinoa
adapted from Real Simple

2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 tablespoons olive oil
2 1/2 lbs pork tenderloin, cut into 1 1/2 inch pieces
1 medium yellow onion, thickly sliced
4 carrots, peeled and cut into thin 3 inch strips.
1 clove garlic, finely chopped
1 tablespoon grated fresh ginger
zest of 1/2 lemon, grated
1 32 ounce container low sodium chicken broth
1 10 ounce box of quinoa
handful of chopped cilantro
handful of chopped parsley
3/4 cup kalamata olives pitted and halved. 

In a ziploc bag, combine first 6 ingredients and 2 tablespoons of olive oil. Add the pork and shake to coat. Refrigerate for at least 1 hour, no more than 12 hours.
When you are ready to start cooking, cook quinoa according to box directions.
Heat the remaining 2 tbspns of oil in a large pot over medium heat. Cook onions and carrots for 15 minutes, stirring occasionally. Transfer to a plate.
Adding a few pork pieces at a time, brown all the pork on all sides and set aside.
Return browned pork to the pot with onions, carrots, garlic, ginger and lemon zest.
Add chicken broth and bring to a boil. Once pork is done, stir in quinoa, cilantro, parsley and olives. 
Divide into bowls and serve.

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