Braised Pork Tenderloin with Onions and Olives

Total time: 50 minutes
  Whole, braised pork tenderloin makes an impressive main course.  The browned red onions and Greek olives make a savory sauce, almost like a confit.

 Ingredients:

• 1 pork tenderloin, 14oz  (420gr) 
• 1 medium red onion
• 1/4 cup black, dry-cured or Greek olives  about 12
• 1/2 cup (4oz, 120ml) white wine
• 1/2 cup (4oz, 120ml) beef stock
• 1/2 tsp paprika
• 1/2 tsp dried parsley
• 2 tsp cornstarch (maizena) dissolved in 1 tbs water
• 2 tsp olive oil

 Instructions:

• Peel and thickly slice red onion. 
• Pit olives if needed and cut into thirds. 
• Heat oil in a medium skillet. 
• Add onion and sauté until well-browned, about 20 minutes. 
• Move to the side and add whole pork tenderloin.  Brown well on all sides. 
• Add wine, stock, paprika, parsley and olives; cover and simmer until done, 20 - 25 minutes. 
• Dissolve cornstarch in water. 
• Remove pork and increase heat under skillet. 
• Add cornstarch, stirring until thickened and clear. 
• Slice pork, spoon onion-olive sauce on the side and serve.