Barbecue Pork Tenderloin with White Beans and Olives

Instructions

1. 1

   Preheat the grill, setting the burners to high. Oil the grate.

2. 2

   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.

3. 3

   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.

4. 4

   On a second plate, lightly oil the mini bell peppers.

5. 5

   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.

6. 6

   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.