Weeknights with Jenny

Grilled Pork Tenderloin with Roasted Red Pepper Sauce

By • August 15, 2011 • 26 Comments

Grilled Pork Tenderloin with Roasted Red Pepper Sauce

- Jenny

I need to share my feelings here, people: I don’t like bell peppers. I don’t like their texture, or their weirdly watery taste. They are a food that gives no pleasure, at least to this palate, even as they fail to directly assail -- they are, in short, the candidate whose name you can never remember, but very much would like to go away.

My colleague and Food52 lurker Steven Lee Myers, when told of this hatred, said: “I feel like your therapist and I've reached the breakthrough moment when I understand everything that is wrong with you! I think we start with the Portuguese salsa made of red peppers and salt, called mahgleta, and then we work through roasted red peppers then we tackle romesco sauce and ratatouille!”

But how did this become about him?

Anyway the point here is that I have an affection for Grilled Pork Tenderloin with Roasted Red Pepper Sauce, because the sauce here is very tasty, but also because it’s a recipe that cuts your work in half.

My husband, who still struggles to properly salt a vat of boiling pasta water, loves nothing more than to fire up his new grill. (Why new? Because he gave the one in L.A. to the movers? Why? He never really explained.)

While he knows his way around steaks and burgers, he had never done a pork roast on the grill and was very pleased with lorinarlock’s very specific cooking instructions, right down to the minute, which were exactly correct. If possible, please do this recipe on the grill, because a pork roast, salted up and grilled, is, as it turns out, a tender thing, far more juicy than one cooked in the oven. Thanks USDA for those new pork cooking temperatures.

While the grill was heating, I did the peppers in the oven, then popped them in the plastic bag for later peeling. My neighbor showed up, looking hungry and carrying some chocolates from Norway. As we chatted, I tossed all my ingredients into the food processor, one at a time as instructed, while my husband managed the grill. The joy of leaving the meat to someone else cannot be overstated.

This sauce (which I doubled as I made two roasts) whips up into a feather red concoction, all the more so if you do NOT make my one terrible error, which was to use whole pumpkin seeds when apparently the little green ones were what the author had in mind. Little flecks of shell offended me, but not the neighbor, who proclaimed she would like this sauce on pasta. I am not sure about that, but it is nice when dipped into with pita bread.

The husband proclaimed he would like the pork all by itself, so beguiled was he by this new meat for his grill. I pointed out that that would not be a recipe. He disagreed, and then my neighbor started to explain to us how it is very important to learn Latin. And then we ate #APieForMikey, and did the dishes.

Grilled Pork Tenderloin with Roasted Red Pepper Sauce by lorinarlock

Serves 4

  1. Preheat the oven to 400°F or the grill to medium high heat. Season the pork with salt and pepper.
  2. If cooking in the oven, heat a large ovenproof skillet over medium-high heat. Add the butter. Add the pork to the skillet. Cook until browned, 3 to 5 minutes. Turn and repeat until browned on all sides. Transfer to the oven and cook until a thermometer inserted into the center reaches 135°F, about 20 minutes. Transfer to a cutting board and let sit for 5 minutes.
  3. If grilling, put the pork on the grill over direct heat, cover and cook for 6 minutes. Turn, cover and cook for 6 minutes. Turn again, cover and cook 6 more minutes. until a thermometer inserted into the center reaches 135°F. Transfer to a cutting board and let sit for 5 minutes.
  4. While the pork is cooking, put the garlic in a food processor and pulse until chopped. Add the pecorino and pulse until finely chopped. Add the pumpkin seeds and pulse until finely chopped. Scrape down the sides with a spatula. Add the pepper, vinegar, paprika and cayenne. Pulse until almost smooth. With the machine running, gradually add the olive oil. Season to taste with salt.
  5. Slice the pork and arrange on a platter. Serve with the red pepper sauce on the side.
  6. To roast a pepper: Place the red pepper under the broiler and cook until the skin begins to brown. Turn and cook until all of the sides are browned. When it’s cooked on all sides, put in a plastic bag and seal it. Let rest 20 minutes before peeling.

Like Jenny? Make your own ricotta with her for Lemon Ricotta Spaghetti with Arugula

Photo by Jennifer Causey.

By day, Jennifer Steinhauer, aka Jenny, covers Congress for The New York Times. By night, she is an obsessive cook.

Jennifer Steinhauer

 

Jump to Comments (26)

Tags: everyday cooking

Comments (26)

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Newliztoqueicon-2

almost 3 years ago Lizthechef

Mrs.Wheelbarrow's Asian plum sauce is the last - well, almost - thing I will can this summer. It is wonderful and I wait until late summer when plums are at their peak. This is a perfect marinade for pork t'loin...

P1020611

almost 3 years ago mariaraynal

We made a pork tenderloin on the grill this summer and it was fantastic. I have a hate-hate relationship with bell peppers, especially the green ones. I can almost tolerate the reds and yellows, when completely overcooked and mixed with many other foods. And LOL at excluding bacon from the pork-is-poison mindset!

_mg_0362

almost 3 years ago Jestei

yes i think that pork thing is funny too. i am so happy to have learned this new method.

Phoenix

almost 3 years ago Phoenix Helix

Look at all of these food confessions happening on Food52! First, Merrill admits a long-held aversion to seafood & now you with the peppers. As a former picky eater, my heart is warmed! (And like both of you, I continue to work on my aversions, but some tastes can be stubborn.)

_mg_0362

almost 3 years ago Jestei

its true. but at least we always have cake.

Mcs

almost 3 years ago mcs3000

I don't like bell peppers either, but you're batting 1.000 on recipe suggestions so I'll try it sometime. btw: loved the lemon ricotta spaghetti with arugula - made it twice. Next time, hope to make the ricotta too.

_mg_0362

almost 3 years ago Jestei

so glad you liked it. its a new fave of mine too.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

What a co-incidence, over the weekend we grilled a tenderloin and had slices of it with ChezSuzanne's Red Pepper Jam on AJ's Cuban rolls...grilled pork tenderloin is great with "red pepper anything!" So, I know this recipe will be delicious!

_mg_0362

almost 3 years ago Jestei

yum yum yum.........

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I was right there with you on the pumpkin seed thing.

_mg_0362

almost 3 years ago Jestei

i should have known better.........i am used to those green guys going by their other name

Dsc_0028

almost 3 years ago cookbookchick

Can someone tell me about "mahgleta" - the sauce that Jenny mentions above? I googled it and got nothing.

_mg_0362

almost 3 years ago Jestei

i have asked steve to post here

Burnt_offering

almost 3 years ago Burnt Offerings

Only 1/4 pound of pork tenderloin?? That's only one meager serving - not four. Grilling it that long would make it shoe leather. Are you sure this is the right amount?

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almost 3 years ago cateler

the "1" is missing ... 1 1/4 Lb is the correct weight.

Miglore

almost 3 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Yes, somehow the "1" fell off in transferring from the recipe page -- our error, not lorinarlock's (or Jenny's!). It should be fixed now.

_mg_0362

almost 3 years ago Jestei

sorry about that!

Newliztoqueicon-2

almost 3 years ago Lizthechef

I missed this recipe and am so grateful to have it. We have been grilling pork tenderloins all summer, "we" being my husband...Thanks!

_mg_0362

almost 3 years ago Jestei

i hope you enjoy it

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love pork tenderloin but must confess have never made one on the grill. Somewhat grill challenged. This sounds delicious and red pepper sauce sounds like it would perfect with it.

_mg_0362

almost 3 years ago Jestei

yes i was surprised how good it was. also used mrswheelbarrow spicy plum sauce on left overs which was great

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Pork tenderloin is one of my favorite cuts of meat for the grill. It's fabulous. It cooks quickly and takes to a wide variety of rubs and sauces.

_mg_0362

almost 3 years ago Jestei

i am so glad to learn this

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I keep telling my husband that he would love pork tenderloin, but he can't seem to get over the pork-is-poison thing from having grown up in a kosher home. (This, of course, excludes bacon.)

Ry_400

almost 3 years ago melissav

So funny. Just this weekend someone asked me if my family kept kosher growing up. We didn't except my mom never cooked any pork products, with the only exception being bacon, which we, of course, had almost every weekend! I don't think I had my first pork tenderloin until college.

_mg_0362

almost 3 years ago Jestei

i do understand. i didn't eat pork for 8 years feeling that two out of three major religions could not be wrong. then bacon broke me one summer at a beach guests house, and it was STILL another few years before i would cook any other form in my house. crazy.