Ingredients
- 6 garlic (cloves roasted)
- 2 pork tenderloins in (whole cut)
- 2 peppers grilled (yellow)
- 1/2 ancho powder
- 240 gr black olive tapanade
- 80 ml olive oil
- 80 ml rice wine vinegar
- 36 gr paprika
- 16 ml honey
- 3 gr garlic (raw chopped)
- 1 gr 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.
