Pork in Adobo and Olive Sauce

Prep time: 7 minutes

Cooking time: 33 minutes

Serves: 2 as a main dish

1 ½ lbs pork tenderloin, diced large

2 tbsp Extra Virgin olive oil

1/3 tsp pepper

1 bottle, 11oz pitted Kalamata olives, drained

½ cup parsley leaves, chopped

3 clove garlic, minced

2 tablespoons soy sauce

½ teaspoon ground pepper

4 tbsp Worcestershire sauce

2 tbsp extra virgin olive oil

½ can (14oz) low sodium pork or chicken stock

1 bay leaf

Heat 2 tbsp olive oil in a large sauté pan over medium to high heat. Add pork cubes, sprinkle pepper and brown all sides (total 4 minutes).

Combine olives, parsley, garlic, soy, pepper, Worcestershire, and the remaining oil in a food processor and puree until smooth like paste. Add the mixture to the pork. Cook for another minute.

Add stock and bay leaf and bring to boil about 3 minutes. Bring heat to medium. Stir once in a while making sure the sauce coats the pork. Cook for another 10 minutes until the pork is tender and the liquid is reduced to ¼. Garnish with chopped parsley. Serve hot.

This goes well with bagoong and garlic fried rice.