Grilled Pork Tenderloin with Firecracker Marinade

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.5 cup barbecue sauce 
• 2 tablespoons brown sugar packed
• 1 clove garlic finely chopped
• 2 cloves garlic finely chopped
• 1 teaspoons hot sauce red
• 2.3 lb pork tenderloin 
• 8 servings salt to taste
• 2 tablespoons soya sauce 
• 2 tablespoons vegetable oil 
• 2 tablespoons citrus champagne vinegar 
• 3 large bell pepper red yellow cut into strips

Equipment

• bowl
• grill
• kitchen thermometer
• ziploc bags

Directions

1. In resealable food-storage plastic bag, mix barbecue sauce, brown sugar, 2 tablespoons oil, the white wine vinegar, soy sauce, pepper sauce and 1 clove garlic.
2. Add pork; turn to coat. Seal bag and refrigerate, turning pork occasionally, at least 2 hours but no longer than 12 hours.
3. Heat coals or gas grill for direct heat. In large bowl, mix bell peppers, 2 tablespoons oil, the balsamic vinegar, salt and 2 cloves garlic.
4. Remove pork from marinade; reserve marinade.
5. Cover and grill pork over medium heat 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160F. Discard any remaining marinade.
6. Cut pork into slices; arrange on platter with bell pepper mixture.