Barbecue Pork Tenderloin with White Beans and Olives | RICARDO

Name: Barbecue Pork Tenderloin with White Beans and Olives | RICARDO
Ingredients: 1 garlic clove, chopped; 3 tbsp (45 ml) olive oil, plus more for serving; 1 can (14 oz/398 ml) diced tomatoes; 1 can (14 oz/398 ml) white beans, rinsed and drained; 1/4 cup (50 g) kalamata olives, pitted and coarsely chopped; 1 tsp (5 ml) balsamic vinegar; 1 lemon, zest finely grated; 2 tbsp chives, finely chopped; 2 tbsp flat-leaf parsley leaves, torn, plus more for serving; 1 tsp (5 ml) harissa; 1 pork tenderloin, about 1 lb (450 g), trimmed; 1/2 lb (225 g) mini bell peppers, various colours (or 2 large bell peppers, seeded and quartered)

www.ricardocuisine.com

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Keywords

weekday recipe
bbq
barbecue recipe
pork recipe
pork bbq
summer recipe

View Original

Share this recipe:

Ingredients

1 garlic clove, chopped
3 tbsp (45 ml) olive oil, plus more for serving
1 can (14 oz/398 ml) diced tomatoes
1 can (14 oz/398 ml) white beans, rinsed and drained
1/4 cup (50 g) kalamata olives, pitted and coarsely chopped
1 tsp (5 ml) balsamic vinegar
1 lemon, zest finely grated
2 tbsp chives, finely chopped
2 tbsp flat-leaf parsley leaves, torn, plus more for serving
1 tsp (5 ml) harissa
1 pork tenderloin, about 1 lb (450 g), trimmed
1/2 lb (225 g) mini bell peppers, various colours (or 2 large bell peppers, seeded and quartered)