Saffron-Marinated Pork Tenderloin with Grilled Pepper Relish

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup basil fresh chopped
• 1 tablespoon basil fresh chopped
• 3  garlic cloves thinly sliced
• 1 large bell pepper green
• 1 teaspoon ground cumin 
• 1 pound pork tenderloin trimmed
• 1 tablespoon juice of lemon fresh
• 2 teaspoons olive oil 
• 2 teaspoons paprika 
• 1 large bell pepper red
• 0.5 inch onion red
• 0.3 teaspoon saffron threads crushed
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 0.3 cup shallots sliced
• 2 teaspoons sherry vinegar 
• 1 teaspoon sugar 

Equipment

• bowl
• grill
• kitchen thermometer
• ziploc bags

Directions

1. To prepare the pork, combine the first 9 ingredients in a large zip-top plastic bag; seal. Marinate in the refrigerator 24 hours, turning occasionally.
2. Prepare grill.
3. Remove pork from bag; discard marinade.
4. Sprinkle pork with 3/4 teaspoon salt and black pepper.
5. Place pork on a grill rack coated with cooking spray. Grill 18 minutes or until a thermometer registers 155 (slightly pink), turning occasionally.
6. Let stand 10 minutes before slicing.
7. To prepare relish, place onion and bell peppers on grill rack coated with cooking spray. Grill onion 4 minutes on each side or until tender. Grill peppers 12 minutes or until blackened, turning occasionally.
8. Place peppers in a large zip-top plastic bag; seal.
9. Let stand 10 minutes. Peel peppers; cut in half lengthwise. Discard seeds and membranes. Chop onion and peppers.
10. Combine onion, peppers, basil, and remaining ingredients in a medium bowl.
11. Serve the relish with pork.