Spanish Pork Tenderloin with Olives

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


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

Recipe from

Cooking Light

Nutritional Information

Calories 336
Caloriesfromfat 20 %
Fat 7.5 g
Satfat 1.7 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 28.4 g
Carbohydrate 37.6 g
Fiber 2.9 g
Cholesterol 74 mg
Iron 6.6 mg
Sodium 581 mg
Calcium 91 mg


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.

January 2003
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