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Pork and Apple Tagine
Serves 4

This is an easy family meal to make pumped up with fruits and spices. Keeping the jalapeno peppers whole helps tame their heat. Cut them up and leave them in the dish if you want something spicier. For medium heat, remove the seeds and white pith or ribs surrounding the seeds. Make some rice while the tagine is simmering…or save even more time by serving this on couscous, which is ready to serve 5 minutes after you pour boiling water over it to cover.

Ingredients:

• 1 pound lean, boneless pork, cubed into bite-sized pieces
• 2 tbsp. olive oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 large Granny Smith or other firm-fleshed apples, cored and chopped
• 2 jalapeno peppers, whole
• ½ cup raisins
• 1 tsp. cinnamon
• ½ tsp. cloves
• salt and pepper to taste
• ½ cup apple juice

To Garnish:

• Toasted, chopped almonds
• Chopped cilantro

Heat the olive oil over medium-high heat in a large skillet. When hot, brown the pork. Remove the pork from the pan with a slotted spoon and set aside. Add the onion, garlic and apples. Sauté until the onion turns translucent and have started to soften. Return the pork to the pan, and stir in, along with the raisins, cinnamon, cloves, salt and pepper. Then add the apple juice. Reduce the heat, cover the pan and simmer until the pork and apples are tender. Serve over rice or couscous.