Tuesday, 26 February 2013

Pork with Black Olives recipe

Pork with Black Olives
I'd like to share this favourite dinner recipe of ours. It's a simplification of a Spanish dish. We usually serve the quantity below as two portions for dinner, but then don't have anything else with it. I have also served it as four portions with a carb side dish when entertaining.

175g pork tenderloin fillet
1 tbsp plain flour
Freshly ground black pepper
Olive oil
1 small onion, fairly finely chopped

400g tin chopped tomatoes
200ml chicken stock
100ml white wine
90g black olives, pitted and halved
2 tbsp dried parsley

We usually get a whole +Sainsbury's tenderloin fillet when I cook this meal, and keep half for next time in the freezer. Slice the fillet into 1cm thick slices and flatten them out with the heel of your hand (or a meat mallet if you've got one).
Mix the flour, salt and pepper together into a bowl and dredge the pork slices. Go easy on the salt because the olives will add a salty taste to the dish later on.
Heat a couple of glugs of good quality olive oil in a large deep frying pan and brown the pork slices. Remove them from the pan and set aside.
Add a little more oil to the pan if needed and lower the heat. Fry the onion until softened but not browned. Add the tomatoes, chicken stock and wine, and bring to the boil. I like the Napolina tomatoes and use Kallo organic stock cubes.
When the sauce begins to boil, lower the heat again and return the pork to the pan. Make sure all the slices are submerged and leave on a slow simmer for about an hour, stirring occasionally to make sure the sauce doesn't stick.
Add the olives to the pan with a generous couple of tablespoons of parsley. Stir and leave to cook for about another half an hour before serving. I probably only put about 60g of olives into the actual dish. We buy them from the deli aisle in a 90g tub but, strangely, several always vanish between halving and cooking!


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