Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pork Tenderloin with Spicy Grilled Pepper Relish

Scott Phillips

Servings: 6

Round out this quick sweet-and-spicy pork dinner with white rice.


  • 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

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 60
  • Sodium (mg): 470
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 22


  • 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.


Rate or Review


  • G_MaBecky | 08/12/2016


  • JennyC15 | 07/01/2014

    Super easy to make, so it was nice for a weeknight meal. The relish was a great compliment to the pork. Will definitely make it again!

  • MairiC | 06/30/2014

    Delicious! I didn't change anything except added a splash of olive oil to the sauce for the vegetables, and had a leftover half onion which I cut in wedges to grill and add to the peppers. The pork was perfectly seasoned. I would not change a thing and would definitely make it again. Served with coconut cilantro jasmine rice.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks