Back of Get Your Grill on With Rosemary Pork Tenderloin When it comes to affordable and easy entertaining, I'm a huge fan of the other white meat: pork tenderloin. It comes in packs of two that are usually sold for under $10. It's also a quick-cooking and versatile cut of meat that can be seasoned with just about anything. 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. Grilled Pork Tenderloin With Rosemary Coating and Red Pepper Sauce Modified from Bon Appétit IngredientsFor 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 For pork 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) Directions 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. Serves 6. Information Category Main Dishes, Pork Cuisine North American View 20 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Photo 14 Photo 15 Photo 16 Photo 17 Photo 18 Photo 19 Photo 20 What’s Your Reaction? Share this reaction with your friends! 0Reactions Comments chiefdishwasher 7 years That pork looked like it was done perfectly!!!!Toasty bread and past salad looked good toooooooooo!!!!!!