2 whole pork tenderloins -- cut into two
-- and butterflied
1 cup black olive tapanade
1 charred yellow pepper sauce -- see * note
=== rub ===
1/2 cup ancho powder
1/3 cup olive oil
1/3 cup paprika
1 teaspoon chopped raw garlic
salt
freshly ground black pepper
Instructions:
* Note: See the "Charred Yellow Pepper Sauce" recipe which is included
in this collection. In the center of the pork loins put a thin layer
of tapanade, roll and season with rub. In a sauté pan heat oil, until
almost smoking. Sear pork loins on all sides and grill for 3 minutes
on each side. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and
Jack McDavid From the TV FOOD NETWORK - (Show # GR-3641 )
