Fall is a wonderful time for Tagine Cooking.
I made an Herbed Pork Roast with Apples & Onions
A Tagine is a traditional Moroccan slow-cooking vessel. The unique design allows for condensation to rise and then fall back into the base - which is what makes the dishes prepared within the Tagine very moist and flavorful.
It is kind of like a self-basting mechanism, if you will.
Pictured above - is my own Tagine. The Le Creuset Version.
I recently made a pork roast using the Tagine.
Sear the pork roast on all sides in a medium-high heated Tagine base.
(I used a 1 1/2 lb. pork butt roast)
Season with Salt, Pepper, and White Pepper.
Add the vegetables: Fresh cut green apple slices and sweet vidalia onion quarters.
Add the herbs: Fresh rosemary, sage, and thyme.
Lower the temperature on the Tagine to a low and cover - cook for approximately 4 hours.
By TR Hughes, © 2012 - 2014 FoodandWineDirectory.com. All rights reserved worldwide. Click here to view the homepage: www.FoodandWineDirectory.com