Spanish Pork Tenderloin With Olives Recipe

Name: Spanish Pork Tenderloin With Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 lbs 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 onions (about 1 pound); 1 cup green bell pepper, strips; 1 cup red bell pepper, strips; 2/3 cup sliced pimento stuffed olive; 1 tablespoon sugar; 1/8 teaspoon ground allspice; 6 bay leaves; 3 garlic cloves, sliced

Servings: persons

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 lbs 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 onions (about 1 pound)
1 cup green bell pepper, strips
1 cup red bell pepper, strips
2/3 cup sliced pimento stuffed olive
1 tablespoon sugar
1/8 teaspoon ground allspice
6 bay leaves
3 garlic cloves, sliced

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.
4
Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork.
5
Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender.
6
Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice.
7
Nutritional Information.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (5 ounce) package yellow rice (such as Bella), 1/2 cup all-purpose flour, 1 teaspoon black pepper, 3/4 teaspoon dried oregano, and more.

Yes, Spanish Pork Tenderloin With Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Pork Tenderloin With Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions