Saffron-Marinated Pork Tenderloin with Grilled Pepper Relish

Marinate your pork tenderloin with elegant saffron and top with grilled pepper relish for a bright, exciting dinner idea.

Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup relish)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 12%
  • Fat: 6.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 25.6g
  • Carbohydrate: 11.7g
  • Fiber: 2.7g
  • Cholesterol: 74mg
  • Iron: 2.5mg
  • Sodium: 653mg
  • Calcium: 39mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Saffron-Marinated Pork Tenderloin with Grilled Pepper Relish Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy