Recently I made grilled pork tenderloin with a rosemary coating and red pepper sauce. The tender pork was so juicy and flavorful that some of my guests thought the sauce was unnecessary! It's an elegant but unfussy preparation that's perfect for a Summer dinner party. Want to enjoy it? Here's the recipe.
For red pepper sauce
1 1/2 pounds red bell peppers (about 3 large)
2 tablespoons drained capers
1 tablespoon olive oil
4 anchovies, drained, chopped
2 teaspoons grated orange peel
2 teaspoons balsamic vinegar
1/4 teaspoon dried crushed red pepper
1/2 cup fresh rosemary leaves (from about 2 large bunches)
1/3 cup olive oil
6 large garlic cloves
Peel from 1 orange (orange part only, removed in strips with vegetable peeler)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pork tenderloins (they often come in packs of two)
- Make sauce: Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with salt and pepper. Let stand 1 hour. Relish can be prepared 1 day ahead. Cover and refrigerate.
- Make pork: Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth. Spread rosemary puree evenly over pork. Let stand for 1-2 hours.
- Light grill. Place the pork on the grill, and cook medium heat, turning occasionally, until pork is no longer pink and is cooked through, 15-20 minutes. Transfer pork to platter. Tent loosely with foil; let stand 10 minutes. Serve with red pepper sauce.
- Pork, Main Dishes
- North American