I love this dish & had served it many times at informal or more formal gatherings. People love it!


MOROCCAN PORK AND VEGETABLES (4 servings)

2 tb plus 2 1/2 tsp olive oil
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp ground ginger
2/3-cup chicken stock
2 oz-dried apricots coarsely chopped

3/4 lb pork tenderloin, sliced 1/4 inch thick, slices cut into thirds lengthwise and patted dry
6 oz green beans cut into 1 1/2 inch length
1/2 medium onion, chopped
1 garlic clove, minced
Pinch of cayenne pepper
1/2 lb zucchini, diced
1 tsp sugar
3/4 tsp salt
2 tb minced fresh cilantrillo
Pinch of ground pepper.

Heat 1 tb olive oil in small saucepan, medium heat. Add cumin, coriander and ginger; stir 5 seconds. Add stock and apricots. Cover and cook until liquid is reduced by half (5 minutes). Heat 1-1/2 tb oil in large skillet (medium heat). Add pork and cook until almost opaque on all sides; do not brown or cook through. Remove from skillet. Heat remaining oil in same skillet over high heat. Add green beans, onion, garlic and cayenne and stir 20 seconds. Add zucchini and stir 30 seconds. Add apricot stock mixture and stir 45 seconds. Mix in meat and any exuded juices, sugar and salt and stir 45 seconds. Add minced cilantrillo. Season with pepper and serve.