MOROCCAN PORK AND VEGETABLES

2 tbsp plus 2 1/2 tsp olive oil, divided use
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 lengths
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 tbsp minced fresh cilantrillo
Pinch of ground black pepper

Heat 1 tbsp 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 tbsp 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.

Servings: 4