Name: Barbecue Pork Tenderloin with White Beans and Olives
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 garlic clove, chopped; 3 tbsp (45 ml) olive oil, plus more for serving; 1 can (14 oz/398 ml) diced tomatoes; 1 can (14 oz/398 ml) white beans, rinsed and drained; 1/4 cup (50 g) kalamata olives, pitted and coarsely chopped; 1 tsp (5 ml) balsamic vinegar; 1 lemon, zest finely grated; 2 tbsp chives, finely chopped; 2 tbsp flat-leaf parsley leaves, torn, plus more for serving; 1 tsp (5 ml) harissa; 1 pork tenderloin, about 1 lb (450 g), trimmed; 1/2 lb (225 g) mini bell peppers, various colours (or 2 large bell peppers, seeded and quartered)

Preparation

- Preheat the grill, setting the burners to high. Oil the grate.
- In a large skillet over medium-high heat, soften the garlic in 2 tbsp (30 ml) of the oil for 30 seconds. Add the tomatoes, beans and olives. Season lightly with salt and pepper. Bring to a boil. Simmer until the tomatoes have broken down, about 5 minutes. Add the vinegar, lemon zest and herbs. Mix well. Adjust the seasoning. Keep warm.
- In a small bowl, combine the remaining oil with the harissa. Season generously with salt and pepper. Place the pork tenderloin on a plate and brush with the harissa marinade. Set aside.
- On a second plate, lightly oil the mini bell peppers.
- Grill the pork for 15 minutes or until a thermometer inserted in the centre of the meat reads 135°F (57°C), turning it over regularly. Grill the mini peppers for 8 minutes, turning them over regularly, until nicely browned.
- On a work surface, slice the pork tenderloin. Divide the white bean mixture, sliced pork and mini peppers among four plates. Sprinkle with a few parsley leaves and drizzle with olive oil. Serve with grilled bread, if desired.

Barbecue Pork Tenderloin with White Beans and Olives

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Ingredients

Preparation

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The Rock Reversible Grill/Griddle