I purchased a tangine and really enjoy how it works with cooking. It is used in many Moroccan recipes and is designed to slow cook at 300 degrees F in the oven for 3 hours. It’s funnel lid works fantastic for steaming and browning. The bowl is used to place the food in and serve in when cooking is complete.

If a tangine is not available, any covered skillet or casserole would work as well.

1 3 lb. pork tenderloin, cut up
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1 green pepper, sliced into strips
15-20 whole garlic cloves
3 Tbs torn up fresh basil leaves
3 potatoes, cut into chunks
12 Campari tomatoes, Roma or cherry tomatoes, halved (if using Roma tomatoes, quarter them lengthwise)
2 tsp black pepper
1 tsp creole seasoning
1 tsp turmeric
1/2 tsp dried rosemary
1 tsp dried cumin
1/2 tsp sea salt

Add vegetables, garlic, potatoes, basil and pork to tangine bowl, skillet or casserole dish. Add spices and mix to blend. Cover and bake at 300 F for three hours. Turn off oven and let rest for 20 minutes in oven.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet