Spanish Pork Tenderloin with Olives

Ingredients

• 6  bay leaves 
• 1 cup bell pepper strips green
• 1 cup bell pepper strips red
• 1 teaspoon pepper black
• 0.5 teaspoon basil dried
• 0.5 teaspoon thyme leaves dried
• 0.5 cup flour all-purpose
• 3  garlic cloves sliced
• 0.1 teaspoon ground allspice 
• 1.5 pounds pork tenderloin trimmed cut into 1/4-inch-thick slices
• 4 teaspoons olive oil divided
• 1 pound onion vertically sliced
• 0.8 teaspoon oregano dried
• 0.7 cup pimiento-stuffed olives sliced
• 5 ounce rice yellow (such as Bella)
• 0.3 teaspoon salt 
• 1 tablespoon sugar 
• 0.7 cup citrus champagne vinegar 

Equipment

• frying pan
• knife
• ziploc bags
• measuring cup

Directions

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.
3. Combine flour and the next 6 ingredients (flour through pork) in a large zip-top plastic bag. Seal and shake to coat.
4. Heat 2 teaspoons oil in a large heavy skillet.
5. Add half of pork; cook 4 minutes on each side or until done.
6. Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork.
7. Add the vinegar to skillet, stirring to loosen browned bits.
8. Add onion and remaining ingredients, and simmer 8 minutes or until tender. Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves.
9. Serve over rice.