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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

Reviews (3 reviews)

  • 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.

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