Pork Tenderloin with Spicy Grilled Pepper Relish

Round out this quick sweet-and-spicy pork dinner with white rice.

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  1 Tbs. five-spice powder
  
  


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  Kosher salt and freshly ground black pepper
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  2 12- to 16-oz. pork tenderloins
  
  


• 
  
  2 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
  
  


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  2 Tbs. plain rice vinegar
  
  


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  1 tsp. chili garlic sauce
  
  


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  1 tsp. packed dark brown sugar
  
  


• 
  
  1 small clove garlic, mashed to a paste
  
  


• 
  
  2 medium scallions, thinly sliced
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire.

In a small bowl, combine the five-spice powder, 2 tsp. salt, and 1 tsp. pepper. Lightly brush the tenderloins with oil, then sprinkle with the spice mixture. Brush the pepper quarters with oil and season with salt and pepper.

Grill the tenderloins, turning a quarter turn every 3 to 4 minutes, until an instant-read thermometer inserted in the thickest part registers 140°F to 145°F, 15 to 18 minutes.

Meanwhile, grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more.

Let the tenderloins rest for 5 minutes. Thinly slice the pepper quarters.

In a medium bowl, combine the rice vinegar, chili garlic sauce, brown sugar, and garlic. Stir in the peppers and scallions.

Cut the pork crosswise on a diagonal into 1/2-inch-thick slices and serve with the relish.