Spanish Pork Tenderloin With Olives

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

A heavy skillet works best for this recipe, which calls for browning the pork then deglazing the pan.

Ingredients

• 1 (5-ounce) package yellow rice
• 1/2 cup all-purpose flour
• 1 teaspoon black pepper
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 1/2 pounds pork tenderloin, trimmed and cut into 1/4-inch-thick slices
• 4 teaspoons olive oil, divided
• 2/3 cup white wine vinegar
• 3 cups vertically sliced onion (about 1 pound)
• 1 cup green bell pepper strips
• 1 cup red bell pepper strips
• 2/3 cup sliced pimiento-stuffed olives
• 1 tablespoon sugar
• 1/8 teaspoon ground allspice
• 6 bay leaves
• 3 garlic cloves, sliced

Directions

1. Cook rice according to package directions, omitting fat; keep warm.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 6 ingredients in a large zip-top plastic bag.
4. Seal and shake to coat.
5. Heat 2 teaspoons oil in a large heavy skillet.
6. Add half of pork; cook 4 minutes on each side or until done.
7. Remove pork from pan.
8. Repeat procedure with 2 teaspoons oil and remaining pork.
9. Add vinegar to pan, stirring to loosen browned bits.
10. Add onion and remaining 7 ingredients, and simmer 8 minutes or until tender.
11. Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated.
12. Discard bay leaves.
13. Serve over rice.

Yield: 6 servings (Serving size: 1 1/3 cups pork mixture and about 1/2 cup rice)