Spanish Pork Tenderloin With Olives

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready In: 35 Minutes

Servings: 6

Cooking Light.

Ingredients:

1 (5 ounce) package yellow rice (such as bella)

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 lbs 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 onions (about 1 pound)

1 cup green bell pepper, strips

1 cup red bell pepper, strips

2/3 cup sliced pimento stuffed olive

1 tablespoon sugar

1/8 teaspoon ground allspice

6 bay leaves

3 garlic cloves, sliced

Directions:

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

By RecipeOfHealth.com