PORK - GRILLED PORK TENDERLOIN WITH ROASTED RED BELL PEPPERS

By pat1908

Makes: 8 servings

Ingredients

• Makes: 8 servings
• BELL PEPPERS
• 6 large red bell peppers
• 1/2 cup golden raisins
• 1/4 cup olive oil
• 3 Tbsp balsamic vinegar
• 2 large garlic cloves, minced
• PORK
• 1 1/2 cups chopped green onions
• 1 cup olive oil
• 1/2 cup purchased barbecue sauce
• 1/3 cup white wine vinegar
• 3 Tbsp light soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp green hot pepper sauce (Tobasco)
• 2 tsp Worcestershire sauce
• 2 large garlic cloves, minced
• 1 Tbsp honey
• 1/2 tsp Lawry’s seasoned salt
• 3 pounds pork tenderloins

Preparation

Step 1

FOR PEPPERS: Char peppers over gas flame 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. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 2 hours before using).
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 and up to 12 hours. Prepare barbecue (medium heat) or preheat broiler. Remove pork from marinade. Grill or broil pork until meat thermometer inserted into centre registers 155F, turning often, about 20 minutes. Slice pork and arrange on platter. Spoon bell pepper mixture around pork.