Pork Ropa Vieja

 I like pork tenderloin.  It’s tasty and lean.  But there aren’t enough good recipes for this cut.  Here is one.  Plus, it’s a one-dish recipe.

• 1 tbsp. olive oil
• 1 pork tenderloin (1-1 ¼ lbs.)
• ¾ tsp. salk
• ½ tsp. pepper
• 1 cup thinly sliced Vidalia onion on white onion
• 1 cup thinly sliced green peppers
• 1 cup thinly sliced red peppers
• 3 garlic cloves, minced
• 1/3 cup golden raisins
• 1 cup beef stock
• 3 tbsp. tomato paste
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 14.5 oz. can diced tomatoes
• 1/3 cup pimiento-stuffed olives
• ½ cup chopped fresh cilantro

Preheat oven to 325F.  Heat oil in large skillet over medium-high heat.  Season tenderloin and sear on all sides.  Transfer to a Dutch oven (I use Le Crueset). Toss garlic, onions and peppers into the pan and cook 3 minutes or until slightly softened.  Transfer to the Dutch oven and add raisings.  Pour remaining ingredients on the mixture in the pot.  Cover and bake for 4 hours.

Slice the meat and serve with sauce over rice.