Ingredients Jump to Instructions ↓

  1. 2 whole pork tenderloins -- cut into two -- and butterflied

  2. 1 cup black olive tapanade

  3. 1 charred yellow pepper sauce -- seenote

  4. 1/2 cup ancho powder

  5. 1/3 cup olive oil

  6. 1/3 cup paprika

  7. 1 teaspoon chopped raw garlic salt freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. : * 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 sauté pan heat oil, until almost smoking. Sear pork loins on all sides and grill for 3 minutes on each side. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-


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