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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 19 2014

Pork Tenderloin with Spicy Grilled Pepper Relish

    1 Tbs. five-spice powder
    Kosher salt and freshly ground black pepper
    Olive oil, for brushing
    2 12- to 16-oz. pork tenderloins
    2 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
    2 Tbs. plain rice vinegar
    1 tsp. chili garlic sauce
    1 tsp. packed dark brown sugar
    1 small clove garlic, mashed to a paste
    2 medium scallions, thinly sliced

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire.

In a small bowl, combine the five-spice powder, 2 tsp. salt, and 1 tsp. pepper. Lightly brush the tenderloins with oil, then sprinkle with the spice mixture. Brush the pepper quarters with oil and season with salt and pepper.

Grill the tenderloins, turning a quarter turn every 3 to 4 minutes, until an instant-read thermometer inserted in the thickest part registers 140°F to 145°F, 15 to 18 minutes.

Meanwhile, grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more.

Let the tenderloins rest for 5 minutes. Thinly slice the pepper quarters.

In a medium bowl, combine the rice vinegar, chili garlic sauce, brown sugar, and garlic. Stir in the peppers and scallions.

Cut the pork crosswise on a diagonal into 1/2-inch-thick slices and serve with the relish.