Spanish Pork Tenderloin with Olives

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

Preparation

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.