Pork Tenderloin, Spanish-Style

This is not a slow cooker recipe; it’s a skillet recipe. The slow cookers have retired for the season.

The Spanish, like most people living in a country with a warm climate, grow and eat lots of peppers.

We all know I don’t like hot peppers, but I love mild peppers.

When we lived in Andorra I used long, green chilies. Now I make do with bell peppers.

Use hotter peppers and hot paprika if you like.

As to the olives – Spain grows more olives than any other country in the world!

Pork Tenderloin, Spanish-Style

Total time: 40 minutes

Ingredients:

  • 1 pork tenderloin, 12oz (360gr)
  • 1/2 yellow bell pepper, sliced, slices cut in half
  • 1/2 red bell pepper, sliced, slices cut in half
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 medium carrots, cut into thin sticks
  • 1/2 cup olives, pimento stuffed. cut in half
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 1/2 tsp smoked paprika
  • 1/4 (2oz, 60ml) cup white wine
  • 1/4 (2oz, 60ml) cup chicken stock
  • 2 tbs white Balsamic vinegar
  • 1 tbs olive oil
  • 2 tsp cornstarch dissolved in 1 tbs water

Instructions:

  • Heat oil in medium nonstick skillet.  Add onion, pepper, carrot and sauté 8 – 10 minutes.
  • Add garlic and sauté another 2 minutes.
  • Remove vegetables and set aside.
  • Slice pork into rounds about 1″ (2cm) thick.   Add to skillet and sauté 2 – 3 minutes per side, or until nicely browned
  • Return vegetables to pan, add olives, herbs, wine, stock and vinegar.  Stir to combine.
  • Cover, reduce heat to low and simmer 8 – 10 minutes to blend flavors and finish vegetables.
  • Uncover, remove pork to small platter.
  • Increase heat under skillet. Add cornstarch mixture and stir to thicken.
  • Arrange vegetables around pork and serve.

Print Recipe

We went exploring a few weeks ago.

A friend had told us about a woman who raises goats and makes mohair yarn. She showed me pictures…. absolutely gorgeous colors, all brilliant jewel tones.

Naturally, I had to check it out.

It was a Sunday market in a little hill town about an hour from our house.

Since it was cold and March (rather than warm and July) it was a small market, most of it under the covered area in the center of the square.

I didn’t take photos of the lady with the mohair, but you can see her selection here.

Yes, I bought some…. project yet to be determined.

It was a lovely village….

Easily walk-able with narrow streets and very little car traffic.

It looked like there were interesting artist studios and shops that would be open in the summer.

By then I’ll want more yarn….

Last update on April 5, 2017

6 thoughts on “Pork Tenderloin, Spanish-Style”

  1. What a lovely little village! That’s the kind I love to walk around and explore. I can make a whole day of those.

    Dinner looks really delish, but husband would have to be the only one eating it 🙁

  2. nightsmusic, it was a great village – but an entire day would have been tough – it was pretty small. The half day was perfect. Ah, yes…. the peppers.

    Zoomie, could be! There were a lot of things I really liked about it.

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