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!

 Ingredients:

• 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

 Instructions:

• 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.