Spanish Pork Tenderloin with Olives

Because it is the new year and we always try to eat healthy to start the year (although this seems to go by the wayside by March), coupled with the fact that all of my pants are tight, I was searching for a low-fat recipe to try the other night. I also wanted to use up some of the food in the freezer; it seems silly to buy new meat when we have two freezers full of the stuff!

I found this recipe on the Cooking Light site for Spanish Pork Tenderloin with Olives. Now,in fairness, I have never been to Spain so I don't know if this is remotely 'Spanish' in any way. I do know that it tasted great! I was curious about the vinegar - 2/3 of a cup is a lot! It added a nice 'zip' to the dish without being overpowering.

The pork is dredged in a flavourful coating, browned, the pan deglazed, and then a mix of fresh vegetables is tossed into the sauce. Once you have the prep work done the meal comes together quickly. Paul loved it for the mixed bag of flavours. I sure appreciated that, but also liked that there were only 336 calories WITH the rice!

This recipe is going into to the 'make me again file'! It is enough to make me think a trip to Spain is in order.

Enjoy!

Spanish Pork Tenderloin with Olives

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

Cook the rice according to package directions, omitting fat; keep warm.

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.

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.

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.

Comments

[Kim]

Sounds good but right now the vinegar doesn't appeal to me. But it does remind me that I need to marinate my pork tenderloin for dinner tonight (we're having pork tenderloin in a cranberry dijon sauce - also from Cooking Light).

[JDeQ]

I imagine that you have to select things so carefully now in order to better cope with nausea! Your pork tenderloin sounds delicious - I shall await the pics and post. :-)