Spanish Pork with Peppers and Olives
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
In traditional Spanish cooking the emphasis is on the combination of vegetables, some of which may seem strange but it's simply using what is available. While Basmati rice is not traditional, Spain has a large, rice-growing region that is a shorter grain, like Arborio, used for paella. We use Basmati because we like it...and it cooks fast.
Spanish Pork with Peppers and Olives Time: 30 minutes
Spain, like most countries with a warm climate, grows and eats lots of peppers. In Andorra I used long, green chilis. Now I make do with bell peppers, but green, as they have a sharper flavor, for this dish. Use hotter peppers if you prefer. And the olives? They're everywhere!
1 pork tenderloin, 12oz (350gr)
1/2 green pepper reserve half for tomorrow night
1 onion
2 cloves garlic
2 carrots
1/2 cup olives, pimento stuffed
1 tsp dried basil
1 tsp dried marjoram
1/4 cup white wine
1/4 cup chicken stock
2 tbs white Balsamic vinegar
1 tbs olive oil
2 tsp cornstarch dissolved in 1 tbs water
Slice onion about 1/8" thick (.3cm). (Peel it, cut it in half and then slice it.) Cut pepper in half the short way and then into slices, 1/4" thick (.6cm). Cut carrots into matchsticks. Mince garlic. Heat oil in medium nonstick skillet. Add onions, pepper, carrots and sauté 8 - 10 minutes. Add garlic and sauté another 2 minutes. Remove vegetables and set aside. Slice pork into rounds about 1/2" (1cm) thick. Add to skillet and sauté 3 - 4 minutes per side, or until done. Cut olives in half. Return vegetables to pan, add olives, herbs, wine, stock and vinegar. Stir to combine. Cover, reduce heat to low and simmer 5 minutes to blend flavors. Uncover, remove pork to small platter. Increase heat under skillet. Add cornstarch mixture and stir to thicken. Arrange vegetables next to pork and serve.
Basmati Rice Time: 20 minutes or whatever your package says
Simple, fragrant, fluffy, quick-cooking ....for me, the perfect white rice for a side dish.
2/3 cup Basmati rice
1 tsp butter
1 1/3 cups stock or water - or half stock & half water
1 tsp dried marjoram
Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock or water and thyme. Cook rice for length of time on package. When done fluff with a fork and serve.
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Cooking schedule: 30 minutes |
Dissolve cornstarch in water
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Cooking for Two? Or more?
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