ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Saffron-Marinated Pork Tenderloin with Grilled Pepper Relish

Yield 4 servings (serving size: 3 ounces pork and 1/2 cup relish)
Marinate your pork tenderloin with elegant saffron and top with grilled pepper relish for a bright, exciting dinner idea.

Ingredients

  • Pork:
  • 1/3 cup sliced shallots
  • 1/3 cup chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons olive oil
  • 1/4 teaspoon saffron threads, crushed
  • 3 garlic cloves, thinly sliced
  • 1 (1-pound) pork tenderloin, trimmed
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • Relish:
  • 2 (1/4-inch-thick) slices red onion
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon sugar
  • 2 teaspoons sherry vinegar
  • 1/4 teaspoon salt

Nutrition Information

  • calories 208
  • caloriesfromfat 12 %
  • fat 6.6 g
  • satfat 1.7 g
  • monofat 3.4 g
  • polyfat 0.9 g
  • protein 25.6 g
  • carbohydrate 11.7 g
  • fiber 2.7 g
  • cholesterol 74 mg
  • iron 2.5 mg
  • sodium 653 mg
  • calcium 39 mg

How to Make It

  1. To prepare the pork, combine the first 9 ingredients in a large zip-top plastic bag; seal. Marinate in the refrigerator 24 hours, turning occasionally.

  2. Prepare grill.

  3. Remove pork from bag; discard marinade. Sprinkle pork with 3/4 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray. Grill 18 minutes or until a thermometer registers 155° (slightly pink), turning occasionally. Let stand 10 minutes before slicing.

  4. To prepare relish, place onion and bell peppers on grill rack coated with cooking spray. Grill onion 4 minutes on each side or until tender. Grill peppers 12 minutes or until blackened, turning occasionally. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; cut in half lengthwise. Discard seeds and membranes. Chop onion and peppers. Combine onion, peppers, basil, and remaining ingredients in a medium bowl. Serve the relish with pork.