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/