Grilled Pork Tenderloin
Denise Summit
ingredients
- Bell Peppers:
- 6 large Bell Peppers
- 1/2 c. golden raisins
- 1/4 c. olive oil
- 3 T. Balsamic vinegar
- 2 large garlic cloves, minced
- Pork:
- 1 1/2 c. chopped green onion
- 1 c. olive oil
- 1/2 c. barbeque sauce
- 1/3 c. white wine vinegar
- 3 T. light soy sauce
- 2 T. brown sugar
- 1 T. green hot pepper sauce
- 2 t. worcestershire sauce
- 2 large garlic cloves, minced
- 1 T. honey
- 1/2 t. seasoned salt
- 3 pds. pork tenderloin
directions
- 1
Char peppers over gas flames 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 remaining ingredients. Season with salt and pepper. Cover and refridgerate (can be prepared 2 days ahead). Let stand at room temp. 2 hrs. before serving.
- 2
For pork: Mix all ingredients except pork in large bowl. Place pork in shallow glass baking dish. Pour marinade over, cover; chill at least 2 hours and up to 12 hours. Prepare barbeque (medium heat) or preheat broiler. Remove pork when meat thermometer inserted in center registers 155 degrees F. turning often, about 20 minutes. Slice pork and arrange on platter. Spoon bell pepper mixture around pork.
Source: Denise Summit
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