Spanish Pork with Peppers and Olives
Total 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. Use hotter peppers if you prefer. And the olives? They're everywhere!
- 1 pork tenderloin, 12oz (360gr)
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 onion
- 2 cloves garlic
- 1 medium - large carrot
- 1/2 cup olives, pimento stuffed
- 1 tsp dried basil
- 1 tsp dried marjoram
- 1/4 (2oz, 60ml) cup white wine
- 1/4 (2oz, 60ml) 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).
- Cut pepper in half the short way and then into slices, 1/4" thick (.6cm).
- Cut carrot into matchsticks.
- Mince garlic.
- Heat oil in medium nonstick skillet. Add onion, pepper, carrot 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.