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Serves: 6

Prep Time: 30 minutes
Meal Occasion: Main Dish
Cuisine Type: Mediterranean

Ingredients

2	lb. pork tenderloin cut into 1" cubes
1	32 oz. can stewed tomatoes in juice
1/2	cup kalamata olives
1	carrot grated
6	cloves garlic minced
1	head cauliflower cut into florets
1	small onion chopped
1/2	cup water
1	Tbsp. olive oil
1/4	cup cornstarch
1	tsp. oregano
4	cups reduced-sodium chicken stock

Instructions

1. In a Dutch oven or stockpot, brown the pork in the oil.
2. Add the onion, carrot, garlic, and cook 5 minutes.
3. Add the tomatoes, cauliflower, olives, chicken stock and oregano; bring to a boil, reduce to a simmer, cover and cook 15 minutes.
4. Cook rice according to package instructions.
5. Mix the cornstarch and water, and stir into simmering stew.
6. When stew has thickened, remove from heat and serve over rice.

Season the pork with salt and pepper before browning.