Grilled Pepper Olive Pork


  • 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


  1. In a shallow baking dish, whisk together balsamic vinegar, red wine vinegar, garlic and marjoram.
  2. Add cherry peppers and California Ripe Olives.
  3. 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.
  4. Season marinated pork with salt and black pepper to taste.
  5. Grill over medium-high heat for approximately 15 minutes or until cooked to desired temperature, turning every 3-5 minutes to brown sides evenly.
  6. Transfer to a clean cutting board, allow to rest for 3-5 minutes, and slice into 1/2-inch thick slices.
  7. Pour pepper and California Ripe Olive mixture into a clean saucepan, add chicken broth and bring to a boil.
  8. Simmer over low heat for 3-4 minutes. Serve on top of pork slices.
Nutritional Analysis Per Serving:

Calories 232, Fat 9g, Cholesterol 90mg, Sodium 837mg, Carbohydrate 6, Protein 32g, Calories from fat 35%.