Saturday, August 4, 2012

Pork Tenderloin with Firecracker Marinade

This makes a perfect 4th of July dish, but can be made anytime of the year. It is meant to be grilled outside, but I might make this in the oven to spice up a chilly day, too. It was perfect with some corn on the cob and some spuds. I made twice as much of the marinade to serve as a sauce, also. 

2 pork tenderloins (about 1lb)
3 red bell peppers, roasted and cut
2 Tb. oil
1 Tb. balsamic vinegar
1 tsp. salt
2 cloves garlic

1/2 cup barbecue sauce
2 Tb. brown sugar
2 Tb. oil
2 Tb. vinegar or cider vinegar
2 Tb. soy sauce
1-2 tsp. red pepper sauce
2 cloves garlic, minced

Mix marinade ingredients and marinate pork 2 -12 hours. Obviously, the longer the better. Roast red peppers, cut and mix with remaining ingredients and set aside. Grill pork over medium heat 20-25 min. Serve with bell pepper mixture.  

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