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.
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