Spanish Pork Tenderloin With Olives

The aroma alone transports me back to a small, sun-drenched tapas bar in Seville. My grandmother, a formidable cook in her own right, first introduced me to the vibrant flavors of Spanish cuisine. I remember the distinct tang of the vinegar mingling with the savory pork and briny olives, a taste that instantly evoked images of bustling markets and lively flamenco music. This Spanish Pork Tenderloin with Olives is a dish that’s both comforting and exciting, a little piece of Spain right in my own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Dietary Type: Gluten-Free (if using gluten-free rice)

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 olives
• 1 tablespoon sugar
• 1/8 teaspoon ground allspice
• 6 bay leaves
• 3 garlic cloves, sliced

Equipment Needed

• Large zip-top plastic bag
• Large heavy skillet
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Begin by preparing the yellow rice according to the package directions, omitting any added fat. Once cooked, keep the rice warm until serving.
2. Lightly spoon the all-purpose flour into a dry measuring cup and level it with a knife for accurate measurement. This step ensures a light coating on the pork.
3. In a large zip-top plastic bag, combine the flour, black pepper, dried oregano, dried basil, dried thyme, salt, and the sliced pork tenderloin. Seal the bag tightly and shake well, ensuring the pork slices are evenly coated with the flour and spices. This mixture will create a flavorful crust on the pork during cooking.
4. Heat 2 teaspoons of olive oil in a large, heavy skillet over medium-high heat. Make sure the skillet is hot before adding the pork to achieve a good sear.
5. Add half of the coated pork slices to the hot skillet. Cook for approximately 4 minutes on each side, or until the pork is cooked through and lightly browned. The internal temperature of the pork should reach 145°F (63°C). Avoid overcrowding the pan; cook in batches to ensure even browning.
6. Remove the cooked pork from the skillet and set aside.
7. Add the remaining 2 teaspoons of olive oil to the skillet and repeat the cooking process with the remaining pork slices, cooking for 4 minutes per side, or until cooked through. Remove the pork and set aside with the first batch.
8. Pour the white wine vinegar into the skillet. Use a spatula to scrape up any browned bits from the bottom of the pan, deglazing the skillet. These browned bits add depth and richness to the sauce.
9. Add the vertically sliced onions, green bell pepper strips, red bell pepper strips, sliced pimento stuffed olives, sugar, ground allspice, bay leaves, and sliced garlic cloves to the skillet with the vinegar.
10. Simmer the mixture for approximately 8 minutes, or until the onions and peppers are tender. Stir occasionally to prevent sticking and ensure even cooking.
11. Return the cooked pork to the skillet with the vegetable and olive mixture. Cover the skillet and cook for an additional 5 minutes, or until the entire mixture is thoroughly heated through. This allows the pork to absorb the flavors of the sauce and the sauce to coat the pork.
12. Before serving, remove and discard the bay leaves from the skillet.
13. Serve the Spanish Pork Tenderloin with Olives hot, spooned generously over the warm yellow rice. Garnish with fresh herbs, such as parsley or cilantro, for an extra touch of freshness (optional).

Expert Tips & Tricks

• Pork Tenderloin Selection: Choose pork tenderloins that are similar in size to ensure even cooking. Trim away any excess silver skin for a more tender result.
• Marinating: For enhanced flavor, consider marinating the pork in the white wine vinegar for 30 minutes before coating it with the flour mixture. This will tenderize the pork and infuse it with the tangy flavor.
• Doneness Check: Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F (63°C). This will guarantee it’s safe to eat while remaining juicy and tender.
• Spice Adjustment: Adjust the amount of black pepper, oregano, basil, and thyme to suit your taste preferences. Feel free to add a pinch of red pepper flakes for a touch of heat.
• Deglazing Alternative: If you don’t have white wine vinegar, you can use chicken broth or dry sherry to deglaze the skillet.

Serving & Storage Suggestions

This Spanish Pork Tenderloin with Olives is best served immediately over warm yellow rice. You can garnish with a sprinkle of fresh parsley or cilantro for added visual appeal and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pork and sauce in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overcook the pork, as it can become dry. Freezing is not recommended, as it can alter the texture of the pork and vegetables.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	276.1 kcal	N/A
Calories from Fat	85 g	31%
Total Fat	9.5 g	14%
Saturated Fat	2.6 g	13%
Cholesterol	74.8 mg	24%
Sodium	156.9 mg	6%
Total Carbohydrate	21.8 g	7%
Dietary Fiber	2.6 g	10%
Sugars	7.2 g	N/A
Protein	25.7 g	51%

Variations & Substitutions

• Spicy Version: Add a pinch of red pepper flakes to the flour mixture or the sauce for a spicier kick. You can also use spicy pimento stuffed olives.
• Vegetarian Option: Substitute the pork tenderloin with firm tofu or seitan for a vegetarian-friendly version. Adjust the cooking time accordingly.
• Rice Variation: Experiment with different types of rice, such as brown rice, jasmine rice, or paella rice, to complement the flavors of the dish.
• Olive Variation: Use a mix of different types of olives, such as Kalamata olives, Castelvetrano olives, or Manzanilla olives, for a more complex flavor profile.
• Wine Pairing: Try serving this dish with a crisp Spanish white wine, such as Albariño or Verdejo, or a light-bodied red wine, such as Rioja or Tempranillo.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork tenderloin is recommended for its tenderness and quick cooking time, you could substitute it with pork loin. Just be sure to adjust the cooking time accordingly, as pork loin is thicker and will require longer to cook through.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce and vegetables ahead of time. Store them in an airtight container in the refrigerator. When ready to serve, cook the pork and then combine it with the sauce and vegetables, heating through as directed in the recipe.

Q: What if I don’t have white wine vinegar?
A: If you don’t have white wine vinegar, you can substitute it with apple cider vinegar or lemon juice. The flavor will be slightly different, but still delicious.

Q: Can I add other vegetables to this dish?
A: Absolutely! Feel free to add other vegetables, such as mushrooms, zucchini, or eggplant, to the sauce for added flavor and nutrition.

Q: How can I prevent the pork from becoming dry?
A: Be careful not to overcook the pork. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C). Also, avoid overcrowding the pan when cooking the pork, as this can lower the pan temperature and result in steamed rather than seared pork.

Final Thoughts

This Spanish Pork Tenderloin with Olives is more than just a recipe; it’s a journey to a sunny Spanish kitchen, filled with the warmth of family and the aroma of delicious food. I encourage you to give this recipe a try and experience the vibrant flavors of Spain for yourself. Don’t be afraid to experiment with the ingredients and make it your own. And please, share your feedback with me – I’d love to hear about your culinary adventures! This dish pairs beautifully with a side of crusty bread for soaking up the flavorful sauce and a glass of chilled Spanish wine. ¡Buen provecho!