Spanish Pork Tenderloin with Olives

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

Yield: 6 servings (serving size: 1 1/3 cups pork mixture and about 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 20%
  • Fat: 7.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 28.4g
  • Carbohydrate: 37.6g
  • Fiber: 2.9g
  • Cholesterol: 74mg
  • Iron: 6.6mg
  • Sodium: 581mg
  • Calcium: 91mg


  • 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


  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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