OVEN-ROASTED PORK TENDERLOIN WITH BLACK OLIVE TAPENADE AND CHARRED YELLOW PEPPER SAUCE

Oven-Roasted Pork Tenderloin with Black Olive Tapenade and Charred Yellow Pepper Sauce image

Provided by Bobby Flay

Time 30m

Number Of Ingredients 23

Salt and pepper
2 yellow bell peppers, charred on the grill, needed and coarsely chopped (you can also char the peppers over a stove burner or under the broiler)
Salt and pepper
1/3 cup rice wine vinegar
6 roasted garlic cloves
Pinch saffron threads
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 cup pure olive oil
1 cup ancho chile powder (available at Hispanic and specialty markets)
1/2 cup paprika
1 tablespoon minced garlic
1/3 cup plus 3 tablespoons pure olive oil
2 pork tenderloins, 2 pounds each, butterflied
Salt and pepper
Black olive tapenade, recipe follows
Charred yellow pepper sauce, recipe above
3 tablespoon pine nuts
1 1/2 cups pitted, nicoise olives
4 garlic cloves, peeled
3 anchovy fillets
1/4 cup pure olive oil
Salt and pepper

Steps:

In a blender, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend for 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper. Yield: about 1 1/2 cups;
Combine the ancho powder, paprika, garlic, and 1/3 cup of the olive oil in a mixing bowl and mix well. Set aside. Preheat the oven to 400 degrees F.
Season both sides of the tenderloin to taste with salt and pepper. Spread a thin layer of tapenade down the center, fold each side over the filling, and tie with butcher's twine. Coat with the reserved ancho mixture.
Heat the remaining 3 tablespoons of olive oil in a large saute pan over medium to high heat until almost smoking and sear the pork on all sides. Place in a baking dish and roast until the outside is crusty and the meat is firm to the touch, about 10 minutes.
Let the tenderloin rest for 10 minutes, then slice. Spoon the charred yellow pepper sauce onto a serving platter and top with the pork slices.
Place the pine nuts, olives, garlic, anchovies, and the oil in a food processor and blend until the mixture is thick but still has texture. Season to taste with salt and pepper. May be refrigerated up to 3 days. Use at room temperature.;