Spanish Pork Tenderloin With Olives

• 1 (5 ounce) package yellow rice (such as Bella)
• 1/2 cup all-purpose flour
• 1 teaspoon black pepper
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 1/2 lbs pork tenderloin, trimmed and cut into 1/4-inch-thick slices
• 4 teaspoons olive oil, divided
• 2/3 cup white wine vinegar
• 3 cups vertically sliced onions (about 1 pound)
• 1 cup green bell pepper, strips
• 1 cup red bell pepper, strips
• 2/3 cup sliced pimento stuffed olive
• 1 tablespoon sugar
• 1/8 teaspoon ground allspice
• 6 bay leaves
• 3 garlic cloves, sliced

1. Cook the rice according to package directions, omitting fat; keep warm.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through pork) in a large zip-top plastic bag. Seal and shake to coat.
3. Heat 2 teaspoons oil in a large heavy skillet. Add half of pork; cook 4 minutes on each side or until done.
4. Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork.
5. Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender.
6. Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice.
7. Nutritional Information.

yellow rice, allpurpose, black pepper, oregano, dried basil, thyme, salt, pork tenderloin, olive oil, white wine vinegar, onions, green bell pepper, red bell pepper, olive, sugar, ground allspice, bay leaves, garlic

Taken from www.food.com/recipe/spanish-pork-tenderloin-with-olives-332658 (may not work)