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• 2 1-pound pork tenderloins
• 1 jalapeño, stem and seeds removed, cut in pieces
• 2 cloves garlic
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• juice of one large lime
• 1/4 cup white wine



• 4 yellow bell peppers
• 1 jalapeño, stem and seeds removed
• 1/4 cup fresh cilantro leaves
• 1 teaspoon sugar
• 1 teaspoon white wine vinegar
• juice of one lime
• 6 tablespoons olive oil
• salt and pepper

In the bowl of a food processor or blender, combine the jalapeño pieces, garlic, cumin, turmeric, chili powder, lime juice and white wine. Purée the mixture in on-off motions until smooth.

Place the tenderloins in a non-aluminum baking dish and pour the marinade over the meat. Turn the meat so it is completely coated, then cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.

For the Yellow Pepper Sauce, broil the yellow bell peppers, turning several times, until they are charred on each side. Put them in a plastic bag and twist it shut. Set aside for 20 minutes. Slip off the skins, core and seed the peppers, and transfer to a blender. Add everything else to the blender but the olive oil. Purée the mixture until smooth.

While machine is running, add 4 tablespoons olive oil through the top in a slow, steady stream. Set sauce aside.

Preheat oven to 450°F.

In a large sauté pan, heat the remaining 2 tablespoons olive oil. When hot, add the tenderloins and cook over high heat, turning often, just to brown the outside.

Transfer the tenderloins to a roasting pan and roast them for 10 to 15 minutes or until a meat thermometer registers 160°F for pink pork or 170°F for well done. Place the tenderloins on a cutting board.

Slice the tenderloins on an extreme diagonal into 1/4-inch slices. Place some yellow pepper sauce on each dinner plate, arrange the meat on top, slightly overlapping slices. Serve with steamed asparagus or green beans. Makes 4 servings.