Saffron-Marinated Pork Tenderloin with Grilled Pepper Relish

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.