Ingredients
- 6 garlic (cloves roasted)
- 2 pork tenderloins in (whole cut)
- 2 peppers grilled (yellow)
- 1/2 ancho powder
- 1 cup black olive tapanade
- 3/8 cup olive oil
- 3/8 cup rice wine vinegar
- 3/8 cup paprika
- 1 tablespoon honey
- 1 teaspoon garlic (raw chopped)
- 1 pinch saffron threads
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.
