Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Whole pork tenderloins; cut in half & |
| \N \N | ; butterflied |
| 1 cup | Black Olive Tapanade |
| \N \N | Charred Yellow Pepper Sauce |
| \N \N | ****** Rub ****** |
| ½ cup | Ancho powder |
| ⅓ cup | Olive oil |
| ⅓ cup | Paprika |
| 1 teaspoon | Garlic; raw chopped |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | ****** Charred Yellow Pepper Sauce ****** |
| 2 \N | Yellow peppers; grilled,seeded & |
| \N \N | ; chopped |
| ⅓ cup | Rice wine vinegar |
| 6 cups | Garlic; roasted |
| 1 pinch | Saffron threads |
| 1 tablespoon | Honey |
In the center of the pork loins put a thin layer of tapanade, roll and season with rub. In a saute pan heat oil, until almost smoking. Sear pork loins on all sides and grill for 3 minutes on each side.
Charred Yellow Pepper Sauce:
Combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
Recipe By : GRILLIN' AND CHILLIN' SHOW #GR3641 Posted to MC-Recipe Digest V1 #235 Date: Sun, 6 Oct 1996 00:42:07 -0400 (EDT) From: Chuck Tapping <ctapping@...>