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Grilled Pork Tenderloin With Rosemary Coating and Red Pepper Sauce Recipe 2010-06-11 11:18:12

Grilled Pork Tenderloin With Rosemary Coating and Red Pepper Sauce

Grilled Pork Tenderloin With Rosemary Coating and Red Pepper Sauce

Grilled Pork Tenderloin With Rosemary Coating and Red Pepper Sauce

Grilled Pork Tenderloin With Rosemary Coating and Red Pepper Sauce Recipe 2010-06-11 11:18:12

Ingredients

  1. For red pepper sauce
  2. 1 1/2 pounds red bell peppers (about 3 large)
  3. 2 tablespoons drained capers
  4. 1 tablespoon olive oil
  5. 4 anchovies, drained, chopped
  6. 2 teaspoons grated orange peel
  7. 2 teaspoons balsamic vinegar
  8. 1/4 teaspoon dried crushed red pepper
  9. For pork
  10. 1/2 cup fresh rosemary leaves (from about 2 large bunches)
  11. 1/3 cup olive oil
  12. 6 large garlic cloves
  13. Peel from 1 orange (orange part only, removed in strips with vegetable peeler)
  14. 1 teaspoon salt
  15. 1/2 teaspoon ground black pepper
  16. 2 pork tenderloins (they often come in packs of two)

Directions

  1. 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.
  2. 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.
  3. 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.

Serves 6.

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