Grilled Pork Tenderloin with Roasted Red Bell Peppers

Makes 8 servings

arlene catanzano

ingredients

Bell Peppers

6 large red bell peppers
1/2 cup golden raisins
1/4 cup olive oil
3 Tbs. balsamic vinegar
2 large garlic cloves, minced

Pork

1/1/2 cups chopped green onions
1 cup olive oil
1/2 cup purchased barbecue sauce
1/3 cup white wine vinegar
3 Tbsp. light soy sauce
2 Tbsps. brown sugar
1 Tbsp. green hot pepper sauce(such as Tabasco)
2 teas. Worcestershire sauce
2 large garlic cloves, minced
1 Tbsp.honey
1/2 teas. Lawry’s seasoned salt
3 lbs. pork tenderloin

directions

For Peppers

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and cut bell peppers into strips. Transfer peppers to medium bowl. Mix in all ingredients. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 2 hours before using.)

For Pork

1
Mix all ingredients except pork in large bowl. Place pork in shallow glass baking dish. Pour marinade over. Cover; chill at least 2 and up to 12 hours.
2
Prepare barbecue (medium heat) or preheat broiler. Remove pork from marinade. Grill or broil pork until meat thermometer inserted into center registers 155degrees F, turning often, about 20 minutes.
3
Slice pork and arrange on platter. Spoon bell pepper mixture around pork

Source: arlene catanzano