Ingredients

• 12 ounces pork tenderloin, trimmed
• 4 cups water
• 2 small onions, 1 halved, 1 sliced
• 4 cloves garlic, 2 whole, 2 minced
• 3 black peppercorns
• 1/2 teaspoon salt, divided
• 1 teaspoon extra-virgin olive oil
• 2 28-ounce c whole tomatoes, drained and chopped
• 1 medium sweet potato, peeled and cut into 1/2-inch chunks
• 1 1/2 tablespoon raisins
• 1 tablespoon sugar
• 1/2 teaspoon adobo sauce, or chile-garlic sauce
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon dried oregano
• Pinch of ground cloves
• 1 cup diced fresh pineapple
• 8 green olives, pitted and coarsely chopped
• 1/4 cup chopped fresh cilantro

---

Cooking Directions

Step 1

Combine pork, water, halved onion, whole garlic, peppercorns and 1/4 teaspoon salt in a large saucepan. Bring to a simmer; cook, partially covered, over low heat until the pork is no longer pink, 30 to 40 minutes.

Step 2

Meanwhile, heat oil in a Dutch oven over medium heat. Add sliced onion and cook, stirring frequently, until softened, 4 to 5 minutes. Add remaining 1/4 teaspoon salt, minced garlic, tomatoes, sweet potato, raisins, sugar, adobo sauce (or chile-garlic sauce), cinnamon, oregano and cloves. Bring to a simmer; cover and cook, stirring occasionally, until the sweet potato is just tender, about 15 minutes.

Step 3

Transfer the pork to a cutting board and cut into 1/2-inch pieces. Strain the cooking liquid through a fine sieve, reserving 3/4 cup. (Refrigerate or freeze extra broth for another use.)

Step 4

Add the pork, reserved cooking liquid, pineapple and olives to the vegetable mixture. Cook, stirring occasionally, for 15 minutes. Stir in cilantro.