Grilled Pork Tenderloin with Fennel and Bell Peppers | RICARDO

Ingredients

• 1/2 cup (125 ml) mayonnaise
• Grated zest of 1/2 lemon
• 2 tbsp (30 ml) lemon juice
• 2 pork tenderloins, about 1 lb (454 g) each, trimmed of fat
• 1 tsp fennel seeds, ground
• 1/2 tsp crushed red pepper flakes
• 3 red bell peppers, seeded and cut into large strips
• 3 zucchini, cut into 1/2-inch (1 cm) slices
• 3 tbsp (45 ml) olive oil
• 8 large green olives, pitted and quartered
• 2 tbsp toasted finely chopped almonds
• 1 tbsp chopped chives
• Salt
• pepper