Hot and Spicy Grilled Pork Tenderloin

Ingredients -

1/2 cup Barbecue Sauce
2 tablespoons packed Brown Sugar
2 tablespoons Vegetable Oil
2 tablespoons White Wine Vinegar
2 tablespoons Soy Sauce
1 to 2 teaspoons Hot Pepper Sauce
1 Garlic Clove, finely chopped
3 (1 pound each) Pork Tenderloins
1 large Red Bell Pepper, roasted and cut into strips
1 large Yellow Bell Pepper, roasted and cut into strips
1 large Orange Bell Pepper, roasted and cut into strips
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
Coarse Salt, to taste
2 Garlic Cloves, finely chopped

Preparation:

1. Add barbecue sauce, brown sugar, 2 tablespoons oil, the white wine vinegar, soy sauce, pepper sauce and 1 clove garlic to self sealing plastic bag.

2. Add pork to bag and seal. Turn bag to coat tenderloins in marinade.

3. Refrigerate, turning pork occasionally, at least 2 hours but no longer than 12 hours.

4. Preheat grill to medium heat.

5. In large bowl, combine the bell peppers, 2 tablespoons extra-virgin olive oil, the balsamic vinegar, coarse salt and 2 cloves garlic.

6. Remove pork from marinade. Discard marinade.

7. Cover and grill pork over medium heat 20 to 25 minutes, and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155 F.

8. Cut pork into slices; arrange on platter with bell pepper mixture.

Pork Tenderloin Tip –

Grilling a Pork Tenderloin

Grill the tenderloin over direct heat for about 5 minutes, turn the tenderloin slightly and grill another 5 minutes. Continue the process until all sides of the tenderloin have been grilled around 25 to 30 minutes.

Pork Tenderloin Tip –

California Garlic

Most garlic in the United States is grown in California and harvested during the summer. The freshest, highest quality garlic is available in late summer, early fall. Garlic is imported from Mexico and South America in late winter and early spring when the stores of harvested garlic begin to diminish.

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