Stuff a juicy pork tenderloin with a heady compound of mustard, garlic and olives, then let it marinate overnight. Grill it or oven-roast it with mushrooms, onion and red peppers.
INGREDIENTS (for 4 servings):
- 3 1/2 pounds pork tenderloin
- 2 cloves garlic, minced
- 15 oil-cured black olives, pitted
- 1 teaspoon prepared mustard
- salt and pepper to taste
- 1 red bell pepper, halved and deseeded
- 4 fresh mushrooms
- 1 onion, thinly sliced
- 1 tablespoon browning sauce
Slice the pork tenderloin open the long way. Spread the mustard, minced garlic and chopped olives in the roast. Sprinkle with salt and pepper all-over, to taste. Tie the loin at 1-inch intervals to shape evenly into a roll. Refrigerate and marinate loin for 24 hours.
To Grill: Prepare grill for high heat.
Using a generous amount of heavy duty foil, lay the slice red pepper on the bottom. Put the marinated tenderloin on top. Paint the loin with browning sauce and place the onion slices and mushrooms on top. Seal the foil making a little tent on top.
Grill the roast for about 30 minutes or until it has reached an internal temperature of 160 degrees F (70 degrees C). Let sit for 10 minutes before carving.
To Bake: Preheat oven to 375 degrees F (190 degrees C).
Lay the slice red pepper on the bottom of a roasting pan. Put the marinated tenderloin on top. Paint the loin with browning sauce and place the onion slices and mushrooms on top. Cover and bake in the preheated oven for 30 minutes or until and internal temperature of 160 degrees F (70 degrees C) is reached. Let sit for 10 minutes before carving.