2 whole pork tenderloins -- cut in half &
-- butterflied 1 cup Black Olive Tapanade
Charred Yellow Pepper Sauce
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Rub******
1/2 cup Ancho powder1/3 cup olive oil
1/3 cup paprika
1 teaspoon garlic -- raw chopped
salt pepper
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Charred Yellow Pepper Sauce******
2 yellow peppers -- grilled,seeded &-- chopped 1/3 cup rice wine vinegar
6 cloves 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.
