Spanish Pork Tenderloin with Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 (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 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 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. Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork.
4. Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender. Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice.
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