4 servings (serving size: 3 ounces pork and 1/2 cup relish)
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
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
How to Make It
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.
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.
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.