Cooking with olives

Earlier this week, I bought a pork tenderloin roast over at Intermarché. It was for sale at a good price. I brought it home not knowing what I was going to do with it. I thought about cooking it in a cream sauce with mushrooms and onions as a kind of blanquette de porc, but we had made and enjoyed eating a blanquette de veau the week before, and we have leftovers from that in the freezer. Looking through my blog, I came upon a recipe for veal in tomato sauce cooked with onions and olives. I decided to make that.

I wanted a lighter tomato sauce, so I used a couple of fresh tomatoes (with a squirt of tomato paste) along with some chicken broth for the sauce. It kind of resembled a stir-fry, so we decided to eat it with steamed white rice — round rice in English, I think, and riz rond in French. The pork, onions, and sauce cooked together for about 90 minutes. I added some pitted black olives about 10 minutes before the end of the cooking time. Green olives would be good too — or maybe some of both.

Here's a photo of the veau aux olives I made back and 2009 and based this porc aux olives on.
And here's a link to that post.