Categories: Pork

Ingredients

• 1 lb pork tenderloin
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 1/2 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 1 tbsp. unsalted butter
• 1 tbsp. olive oil
• 2 cups sliced onions
• 1 tbsp. minced fresh garlic
• 1 tbsp. minced ginger
• 1 tbsp. tomato paste
• 1/2 cup dry white wine
• 14.5 oz. can diced tomatoes in juice
• 3/4 cup canned chickpeas, drained and rinsed
• 1/2 cup chicken broth
• 1/4 cup golden raisins
• 1/4 cup slivered almonds, toasted

Directions

1. Trim fat and silverskin from tenderloin and discard. Cut tenderloin into 1-inch cubes; toss with cumin, coriander, paprika, cinnamon, salt and pepper flakes.

2. Melt butter with oil in a large skillet over medium-high. Add onions and cook until browned, 6-7 minutes. Stir in tenderloin, garlic, ginger, and tomato paste; cook until tenderloin is browned on all sides, 3-4 minutes.

3. Deglaze skillet with wine and reduce until nearly evaporated. Stir in tomatoes, chickpeas, broth and raisins and bring to a boil. Reduce heat to medium and simmer stew until thickened, 7-8 minutes. Garnish servings with almonds.

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