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Pork Tenderloin with Spicy Grilled Pepper Relish

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Serves 6

  • by Judith Fertig from Fine Cooking
    Issue 124

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

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.

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

Photo: Scott Phillips

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