Pork Tenderloin with Peppers, Olives and Feta; this is not a political blog, but…

You know those days….

You have no idea what to fix for dinner.

You look in the fridge – there’s an open jar of olives, half of a red pepper, a few mushrooms, a bit of feta….

Throw it all in a skillet and 30 minutes later: Voilà!

Dinner

This is good with whatever side you have on hand – potatoes, pasta, rice, quinoa.

We like easy

Pork Tenderloin with Peppers, Olives and Feta

Total time: 30 minutes

Ingredients:

  • 1 pork tenderloin, 12oz (360gr), cut into 1″ (2.5cm) slices
  • 1/2 red bell pepper, cut into sticks
  • 3 shallots, sliced
  • 3oz (90gr) mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup olives, cut in half mine were Greek, dry-cured
  • 1/2 tsp paprika
  • 1/2 (4oz, 120ml) cup white wine
  • 1/2 (4oz, 120ml) cup beef stock
  • 1 tbs olive oil
  • 1 tbs cornstarch dissolved in 2 tbs water
  • 2oz (60gr) feta, crumbled

Pork with Peppers and Feta

Instructions:

  • Heat oil in medium nonstick skillet.  Add onion, pepper, and sauté 8 – 10 minutes.
  • Add mushrooms, garlic, paprika, and sauté another 3 minutes.
  • Remove vegetables and set aside. Cover to keep warm.
  • Add pork to skillet and sauté 3 – 4 minutes per side, or until done.
  • Return vegetables to pan, add olives, wine, stock and stir to combine.
  • Cover, reduce heat to low and simmer 10 minutes.
  • Increase heat under skillet.  Add cornstarch mixture and stir to thicken.
  • Stir in feta and and serve.

Print Recipe

I’m having a personal crisis.

This is a food blog. The one or two times I have dipped my pen into politics I have been quickly and severely chastised.

And on neither occasion were my comments even very political…. just barely touching the fringes.

But the current state of politics in the U.S. makes me want to scream / put my fist through my monitor (with the hopes of connecting with soft tissue….) / throw a giant tantrum / etc.

On the one hand, I tell myself there is really nothing that I can do…. sitting out here in the middle of nowhere, France.

On the other hand, I tell myself that if all the people who follow blindly continue to follow blindly and all the people who don’t follow blindly do nothing the U.S. is doomed.

So, I will attempt to be active in the small ways I can be (suggestions welcome).

I have already voted in the ex-pat primary (yes, there is such a thing).

And I will continue to refrain from making political statements on this food blog. We all need a respite from the crazies after all.

Just know that I’m paying attention…..

All of you.

Last update on February 24, 2016

5 thoughts on “Pork Tenderloin with Peppers, Olives and Feta; this is not a political blog, but…”

  1. We are so lucky to have someone like you to help us with meals. Hang in there, you’re doing great. Maybe just keep focusing on what’s in season? Although all our resources are different (I live in LA). As for politics, I agree that it’s frustrating. We are being bombarded with incessant media coverage and mean-spirited comments and articles. We need to end the partisan politics.

  2. Tanna, and people seem to emotional about it all….. no dignity left at all it seems

    Elizabeth – even the (or especially) the Iranians are worried (according to the news)

    Gloria, seasonal is what we do here…. even in the supermarkets, unlike most stores in the US.It’s nice to have a new toy to play with, though….. But some nights it just gets tossed in the skillet 😉 And thanks for the kind words.

    Kate, it really is over-the-top

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