- 8
Ingredients
- 1 1/2 cups pork, well trimmed
- 3 tablespoons all-purpose flour
- 1/2 teaspoons chili powder
- 1/4 teaspoon cayenne powder pepper
- 3 tablespoons canola oil
- 3 medium onions, sliced
- 1/4 cup fresh parsley, chopped
- 1-28 ounce can tomatoes
- 1 teaspoon brown sugar
- 1 teaspoon Dijon style mustard
- 1/4 teaspoon thyme
- 5 large black olives, sliced
- 1/4 cup water, if necessary
- Tabasco [to taste - 2 to 3 drops or more]
Preparation
Step 1
1. Cut tenderloin crosswise into 1/2 inch slices.
2. Combine flour, chili powder, cayenne pepper and pepper to taste.
3. Coat tenderloin pieces with flour, shake off excess flour and set pork aside.
4. In large skillet, heat 1 teaspoon oil.,
5. Add onions, parsley and cook over medium heat until onions are transparent; transfer to casserole dish.
6. Add remaining oil, and brown tenderloin pieces, a few at a time; transfer to casserole dish.
7. Add tomatoes, sugar, mustard and thyme to skillet, breaking up tomato pieces with a fork.
8. Cook two minutes, stirring to gather up any browned bits from bottom of pan.
9. Stir in olives and water with remaining floured and Tabasco; cook until thickened.
10. Combine with pork in casserole dish, cover and bake in a 350° oven for 20 to 30 minutes.