Marinated Pork Tenderloin with Yellow Pepper Sauce
- 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.
Total time: 4 Hrs 30 Min
Recipe editor Patricia Mitchell