Spanish Pork Tenderloin With Olives

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Cooking light.

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Steps

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Cook the rice according to package directions , omitting fat.

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Keep warm.

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Lightly spoon flour into a dry measuring cup.

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Level with a knife.

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Combine flour and the next 6 ingredients in a large zip-top plastic bag.

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Seal and shake to coat.

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Heat 2 teaspoons oil in a large heavy skillet.

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Add half of pork.

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Cook 4 minutes on each side or until done.

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Remove pork from pan.

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Repeat procedure with 2 teaspoons oil and remaining pork.

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Add the vinegar to skillet , stirring to loosen browned bits.

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Add onion and remaining ingredients , and simmer 8 minutes or until tender.

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Return pork to pan.

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Cover and cook 5 minutes or until mixture is thoroughly heated.

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Discard bay leaves.

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Serve over rice.

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Nutritional information.

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Ingredients

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yellow rice, all-purpose flour, black pepper, dried oregano, dried basil, dried thyme, salt, pork tenderloin, olive oil, white wine vinegar, onions, green bell pepper, red bell pepper, pimento stuffed olive, sugar, ground allspice, bay leaves, garlic cloves