Saffron-Marinated Pork Tenderloin with Grilled Pepper Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Marinate your pork tenderloin with elegant saffron and top with grilled pepper relish for a bright, exciting dinner idea. Ingredients:
1/3 cup sliced shallots |
1/3 cup chopped fresh basil |
1 tablespoon fresh lemon juice |
2 teaspoons paprika |
1 teaspoon ground cumin |
2 teaspoons olive oil |
1/4 teaspoon saffron threads, crushed |
3 garlic cloves, thinly sliced |
1 (1-pound) pork tenderloin, trimmed |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
2 (1/4-inch-thick) slices red onion |
1 large red bell pepper |
1 large green bell pepper |
1 tablespoon chopped fresh basil |
1 teaspoon sugar |
2 teaspoons sherry vinegar |
1/4 teaspoon salt |
Directions:
1. To prepare the pork, combine the first 9 ingredients in a large zip-top plastic bag; seal. Marinate in the refrigerator 24 hours, turning occasionally.
2. Prepare grill.
3. Remove pork from bag; discard marinade. Sprinkle pork with 3/4 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray. Grill 18 minutes or until a thermometer registers 155° (slightly pink), turning occasionally. Let stand 10 minutes before slicing.
4. To prepare relish, place onion and bell peppers on grill rack coated with cooking spray. Grill onion 4 minutes on each side or until tender. Grill peppers 12 minutes or until blackened, turning occasionally. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; cut in half lengthwise. Discard seeds and membranes. Chop onion and peppers. Combine onion, peppers, basil, and remaining ingredients in a medium bowl. Serve the relish with pork.
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