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.
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Photo by Jennifer Causey.
By day, Jennifer Steinhauer, aka Jenny, covers Congress for The New York Times. By night, she is an obsessive cook.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now