Ingredients Jump to Instructions ↓

  1. 2 Pork tenderloins - cut into two and butterflied

  2. 1 cup 237ml Black Olive Tapanade

  3. 1 Charred Yellow Pepper Sauce - seeNote Rub

  4. 1/2 cup 118ml Ancho powder

  5. 1/3 cup 78ml Olive oil

  6. 1/3 cup 78ml Paprika

  7. 1 teaspoon 5ml Chopped raw garlic Salt Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Charred Yellow Pepper Sauce" recipe which is included in this collection. 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.


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