Fried pork with olives
2 pieces of pork tenderloin, approximately 1 kilogram, cut in small chunks
4 tbsp. extra virgin olive oil
1 onion, sliced
1 glass of dry white wine
salt and freshly-ground pepper
150 ml. vegetable stock
20 olives, black and green, pitted and desalinated
1 tbsp. dry oregano
juice from 2 lemons
Heat the olive oil in a large frying pan and saute the tenderloin from both sides for 3 minutes. Add the onion, stir briefly and saute for a further 2 minutes. Quench with the white wine and, once the alchohol has evaporated, add a small amount of salt and pepper, the vegetable stock and set the heat to a lower setting, cooking slowly for approximately 10 minutes until only a small amount of oil remains. Roughly 1 – 2 minutes before removing from the flame, add the olives, oregano and lemon juice.
Add the wine only once the meat is brown and the bottom of the frying pan is left with the caramelized onions and the relatively small amount of fat from the meat.