Ingredients
- /2 pounds pork tenderloin
- cloves garlic, minced
- oil-cured black olives, pitted
- teaspoon prepared mustard
- salt and pepper to taste
- red bell pepper, halved and deseeded
- fresh mushrooms
- onion, thinly sliced
- tablespoon browning sauce
Instructions
-
Step 1
Slice the pork tenderloin lengthwise to open it up. Spread the mustard, minced garlic, and chopped olives inside. Season with salt and pepper, then tie the loin into a roll at 1-inch intervals. Refrigerate and marinate for 24 hours to let those flavors meld. When ready to cook, if grilling, prep your grill for high heat. Lay sliced red pepper on a large piece of heavy-duty foil, place the marinated loin on top, brush with browning sauce, and add onions and mushrooms. Seal the foil into a tent. Grill for about 30 minutes until the internal temperature reaches 160°F. Let it rest 10 minutes before slicing. For baking, preheat the oven to 375°F. Arrange the red pepper in a roasting pan, top with the loin, brush with browning sauce, and add onions and mushrooms. Cover and bake for 30 minutes or until 160°F is reached. Rest for 10 minutes. I find the foil tent on the grill keeps the pork juicy and infuses it with smoky sweetness from the peppers.