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, but green, as they have a sharper flavor, for this dish.  Use hotter peppers if you prefer.  And the olives?  They're everywhere!

 Ingredients:

• 1 pork tenderloin, 450gr, 15.8oz
• 1/2 green pepper, 80gr, 2.8oz
• 1 onion, 145gr, 5.1oz
• 2 cloves garlic, 8gr, .28oz
• 2 carrots, 180gr, 6.3oz
• 1/2 cup olives, pimento stuffed, 80gr, 2.8oz
• 1 tsp dried basil
• 1 tsp dried marjoram
• 1/4 cup white wine, 60gr, 2.1oz
• 1/4 cup chicken stock, 56gr, 2oz
• 2 tbs white Balsamic vinegar, 32gr, 1.2oz
• 1 tbs olive oil, 13.5gr, .48oz
• 2 tsp cornstarch dissolved in 1 tbs water, 5.2gr, .18oz

 Instructions:

• Slice onion about 1/8" thick (.3cm).  (Peel it, cut it in half and then slice it.)
• Cut pepper in half the short way and then into slices, 1/4" thick  (.6cm).
• Cut carrots into matchsticks.
• Mince garlic.
• Heat oil in medium nonstick skillet.  Add onions, pepper, carrots 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. 

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  1027 / 513.5 Total Carbohydrates:  52 / 26           Dietary Fiber: 12 / 6 Total Fat:  42 / 21          Saturated Fat: 9 / 4.5 Cholesterol:  292 / 146 Protein:  99 / 49.5 Calcium:  197 / 98.5 Sodium:   1706 / 853

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/