For the Meat:
120 ml of olive oil
2 chopped onions
1 kg pork loin
1 cup white wine
2 liters milk
Salt and pepper to taste
For the Couscous:
250 g semolina (instead of wheat couscous)
250 ml chicken broth, salted to taste
Half a cup olive oil
1 chopped onion
50 g tamarind strips
50 g dried figs, cut into pieces
50 g dried damson, chopped
3 tablespoons butter
Salt to taste
For the Meat:
120 ml of olive oil
2 chopped onions
1 kg pork loin
1 cup white wine
2 liters milk
Salt and pepper to taste
For the Couscous:
250 g semolina (instead of wheat couscous)
250 ml chicken broth, salted to taste
Half a cup olive oil
1 chopped onion
50 g tamarind strips
50 g dried figs, cut into pieces
50 g dried damson, chopped
3 tablespoons butter
Salt to taste
In a pan, heat the olive oil and sauté the onion
Add the pork loin and brown it lightly on both sides
Maintaining high heat, add the wine and cook until it evaporates
Add the milk, season, and reduce heat
Cook for two hours
While that's cooking, prepare the couscous
Place semolina in a bowl and pour hot chicken broth over it
Cover and let it rest for 10 minutes
In another pan, heat the olive oil and sauté the onion
Add all the fruits and sauté for about three minutes
Add the fruits and butter to the couscous and mix gently
Season with salt
Remove the meat from the pan and reserve
Raise the heat and cook for about 10 minutes, reducing the sauce volume and thickening it
Slice the meat and serve with the sauce and couscous.
