Grilled Pork Tenderloin with Roasted Red Pepper Sauce

Directions

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.