BBQ Pork Tenderloin with Bell Pepper Relish

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BBQ Pork Tenderloin with Bell Pepper Relish  Recipe

Photo: Jennifer Causey Styling: Claire Spollen

The bold relish, what Southerners call chowchow, offers a colorful, tangy contrast to the pork.

Serves 4 (serving size: 3 ounces pork, 1/3 cup bell pepper mixture, and 2 tablespoons sauce)


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1/2 cup prechopped onion
1 (8-ounce) package prechopped red, yellow, and green bell pepper
3/4 cup cider vinegar, divided
3/4 cup water, divided
2 tablespoons sugar
1 tablespoon plus 3/4 teaspoon kosher salt, divided
1/2 cup unsalted ketchup
2 tablespoons brown sugar
1 tablespoon dry mustard
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
Cooking spray
1 (1-pound) pork tenderloin, trimmed


1. Preheat grill to medium-high heat.

2. Combine onion and bell pepper in a bowl. Bring 1/2 cup vinegar, 1/2 cup water, sugar, and 1 tablespoon salt to a boil in a small saucepan over medium-high heat. Pour vinegar mixture over bell pepper mixture; let stand 15 minutes. Drain.

3. Bring remaining 1/4 cup vinegar, remaining 1/4 cup water, 1/4 teaspoon salt, ketchup, and next 6 ingredients (through red pepper) to a boil in a saucepan over medium-high heat. Cook 4 minutes or until slightly thickened, stirring occasionally. Place 1/2 cup sauce in a small bowl; reserve.

4. Coat grill rack with cooking spray. Sprinkle pork with remaining 1/2 teaspoon salt. Add pork to grill; grill 10 minutes, turning occasionally. Brush pork with remaining sauce; grill 5 minutes or until a thermometer inserted in the center registers 140°. Place pork on a cutting board; let stand 5 minutes. Cut into 12 slices. Serve with bell pepper mixture and reserved 1/2 cup barbecue sauce.

Created date

April 2016

Nutritional Information

Calories 255
Fat 3.6 g
Satfat 1 g
Monofat 0.9 g
Polyfat 0.5 g
Protein 25 g
Carbohydrate 28 g
Fiber 2 g
Cholesterol 74 mg
Iron 2 mg
Sodium 558 mg
Calcium 40 mg
Sugars 11 g
Est. Added Sugars 8 g