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Pork and Olive Skillet Dinner

This Mediterranean-inspired pork dish doesn’t include a starch, but I recommend instant mashed potatoes in plain or garlic flavor, instant rice, or the garlic bread in Chapter 4 as a side dish.
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Ingredients

  • 1 tablespoon olive oil
  • 1 small onion peeled and finely chopped
  • 1 small red bell pepper cored, seeded, and chopped
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 1 pound boneless diced pork tenderloin
  • 1/3 cup dry vermouth
  • 1/8 teaspoon hot paprika
  • 1/4 teaspoon crushed dried oregano
  • 3/4 cup chicken broth
  • 1/4 cup sliced pimiento-stuffed olives

Instructions

  • Heat the oil in a large nonstick sauté pan.
  • Add the onion and pepper and sauté 2 minutes over high heat.
  • Combine flour, salt, and pepper on a plate.
  • Dust the pork cubes with the flour mixture.
  • Add the pork to the skillet and brown over medium heat, about 3 to 5 minutes.
  • Add the vermouth and scrape up browned bits in skillet.
  • Reduce the vermouth by half.
  • Add the paprika and oregano and cook 30 seconds.
  • Stir in the chicken broth and olives.
  • Cover and simmer 10 minutes or until pork is tender.

Notes & Wine Advice

Vary It!
If you have the time, make the Lemon-Scented Orzo in this chapter to serve with the pork
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Course; Pork
Cuisine; Mediterranean