Pork Tenderloin with Red Pepper Sauce

Grilled Tenderloin

Great recipes abound everywhere, I know, but I just can't help it when I say ones from around Mobile are truly outstanding. And to let you in on a few, this week I will focus on recipes, some several generations old, that are longtime favorites from our locals. All recipes this week are featured in Mobile's official cookbook, Bay Tables published by the Junior League of Mobile. Editions are limited to current print so order your copy today.

You may remember the mentioning of this book before when I posted a favorite way of cooking fish, Dixie Bar Trout and many of you seemed to have liked it. Today, pork tenderloin grilled to perfection is our feature and the roasted red pepper sauce will get all heads at the table bobbing in approval. Enjoy!

Pork Tenderloin with Red Pepper Sauce
from the cookbook, Bay Tables

1 cup soy sauce
1/4 cup minced garlic
2 tablespoons grated peeled fresh gingerroot
2 tablespoons vegetable oil
1 1/2 pound pork tenderloin

Combine the first four ingredients in a bowl. Reserve half of the mixture for basting. Pour remaining marinade over the pork in a sealable plastic bag and seal. Place in refrigerator for 2 or more hours. When ready to grill, drain the marinade from the bag.
Grill tenderloin over indirect heat for about 45 minutes basting every 10 minutes with the reserved marinade. Meat is ready when thermometer inserted into thickest portion registers 160 degrees F.

roasted bell peppers

4 to 6 servings ~ Serve with the Red Pepper Sauce below.

Red Pepper Sauce

1 tablespoon butter
2 teaspoons chopped garlic
1/3 cup chopped roasted red bell peppers
1 tablespoon flour
3/4 cup vegetable or chicken broth

Melt butter in a saucepan, add garlic and saute until garlic is soft. Stir in the roasted peppers. Cook 1 minute stirring constantly. Gradually add the flour stirring to blend and then the broth. Simmer for 5 minutes or until thickened.