When it comes to affordable and easy entertaining, I'm a huge fan of the other white meat: pork tenderloin. It comes in packs of two that are usually sold for under $10. It's also a quick-cooking and versatile cut of meat that can be seasoned with just about anything.
Recently I made grilled pork tenderloin with a rosemary coating and red pepper sauce. The tender pork was so juicy and flavorful that some of my guests thought the sauce was unnecessary! It's an elegant but unfussy preparation that's perfect for a Summer dinner party. Want to enjoy it? Here's the recipe.
Modified from Bon Appétit Ingredients For red pepper sauce Directions Serves 6.
Grilled Pork Tenderloin With Rosemary Coating and Red Pepper Sauce
1 1/2 pounds red bell peppers (about 3 large)
2 tablespoons drained capers
1 tablespoon olive oil
4 anchovies, drained, chopped
2 teaspoons grated orange peel
2 teaspoons balsamic vinegar
1/4 teaspoon dried crushed red pepper
1/2 cup fresh rosemary leaves (from about 2 large bunches)
1/3 cup olive oil
6 large garlic cloves
Peel from 1 orange (orange part only, removed in strips with vegetable peeler)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pork tenderloins (they often come in packs of two)
Modified from Bon Appétit
For red pepper sauce