Barbecue Pork Tenderloin with White Beans and Olives
Barbecue Pork Tenderloin with White Beans and Olives
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)
Instructions
- 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