1 lb. pork tenderloins
1/2 of a 6 oz. can black olives
2 long green chili peppers
Peanut oil
Red wine vinegar
Olive oil
Cooked rice
Salt and pepper

SAUCE: Chop olives finely. Put in bowl. Remove seeds from chilies, chop finely, put into bowl with olives. (Wash hands very well after handling chilies!). Add equal parts of olive oil and vinegar to cover olives and chilies in bowl. Add salt and pepper to taste, mix well and set aside.

PORK: Slice pork into thin strips. Stir fry in peanut oil until cooked thoroughly.

Serve pork over cooked rice, topped with generous portion of sauce on top.