Apricot Grilled Pork Tenderloin & Peppers

Let's Cook

1. Step 1.

   Heat a grill to medium-high. In a bowl, toss the quartered peppers and red onion wedges with 1 tablespoon oil, and season with salt and pepper.

2. Step 2.

   Season the pork tenderloin with ⅛ teaspoon each salt and pepper. Place the vegetables and pork on the grill, cover, and cook, turning occasionally, until the vegetables are tender, 8 to 10 minutes. Transfer the vegetables to a cutting board.

3. Step 3.

   While the vegetables are grilling, mix the apricot jam and white wine vinegar in a small bowl. After removing the vegetables, continue grilling the pork, basting with the jam mixture, until the pork reaches an internal temperature of 145°F, 3 to 6 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.

4. Step 4.

   Coarsely chop the grilled peppers. Slice the rested pork tenderloin. Serve the sliced pork with the chopped peppers, onion wedges, and any remaining sauce.