Grilled Pepper Olive Pork
Serves 4
Ingredients
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 6 cloves roasted garlic cloves, peeled and mashed
- 1 tablespoon chopped marjoram
- 1 1/4 cups pickled cherry peppers, stems removed, quartered and seeded
- 1 cup California Black Ripe Olives, wedged
- 1 1/4 pounds pork tenderloin
- Salt and pepper to taste
- 1/2 cup low sodium chicken broth
Directions
- In a shallow baking dish, whisk together balsamic vinegar, red wine vinegar, garlic and marjoram.
- Add cherry peppers and California Ripe Olives.
- Place pork in baking dish, roll in marinade topping with peppers and California Ripe Olives. Cover and refrigerate for at least 1 hour and up to 1 day.
- Season marinated pork with salt and black pepper to taste.
- Grill over medium-high heat for approximately 15 minutes or until cooked to desired temperature, turning every 3-5 minutes to brown sides evenly.
- Transfer to a clean cutting board, allow to rest for 3-5 minutes, and slice into 1/2-inch thick slices.
- Pour pepper and California Ripe Olive mixture into a clean saucepan, add chicken broth and bring to a boil.
- Simmer over low heat for 3-4 minutes. Serve on top of pork slices.
