| 1 | : cut in half & : butterflied 1 c black olive tapanade : charred yellow pepper sauce : ** rub ** ?c ancho powder 1/3 c olive oil 1/3 c paprika 1 ts garlic -- raw chopped : salt : pepper : ** charred yellow pepper : sauce ** 2 yellow peppers -- grilled : seeded & : chopped 1/3 c rice wine vinegar 6 cloves garlic -- roasted 1 pn saffron threads 1 tb honey |
| 2 | in the center of the pork loins put a thin layer of tapanade, roll and season with rub. |
| 3 | In a saute pan heat oil, until almost smoking. |
| 4 | Sear pork loins on all sides and grill for 3 minutes on each side. |
| 5 | charred yellow pepper sauce: |
| 6 | combine all ingredients in a blender and puree until smooth. |
| 7 | Season to taste with salt and pepper. |
| 8 | recipe by : grillin" and chillin" show #gr3641 |
| 9 | ~0400 ( |
