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