2 whole pork tenderloins — cut in half &
— butterflied 1 cup Black Olive Tapanade
Charred Yellow Pepper Sauce ****** Rub ****** 1/2 cup Ancho powder
1/3 cup olive oil
1/3 cup paprika
1 teaspoon garlic — raw chopped
salt pepper ****** Charred Yellow Pepper Sauce ****** 2 yellow peppers — grilled,seeded &
— chopped 1/3 cup rice wine vinegar
6 cloves garlic — roasted
1 pinch saffron threads
1 tablespoon honey
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.
Charred Yellow Pepper Sauce:
Combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.