Pacific Northwest Series

June, 2014

Spicy Pork Tenderloin with Fire Roasted Red Peppers

Prep Time: 12 Hours

Cook Time: 30 Minutes

Yield: 12 appetizer portions


• 1-1/2 lbs pork tenderloin
• 2 oz Caribbean Jerk seasoning
• 3 red bell peppers
• 1 cup Queso or Provolone cheese, grated
• 1 baguette

Rub pork tenderloin with seasoning, cover and let sit overnight in refrigerator.
Preheat oven to 400°.
BBQ tenderloin for approximately 7 minutes per side then keep warm.  When ready to assemble, slice into ¼- inch slices.

Roast red bell peppers over an open flame until tender, rinse and slice.

Slice baguette into 1-inch slices.  Place bread slices on cookie sheet and top with cheese and roasted pepper.  Bake until cheese is melted and bubbly.  Top with sliced pork and serve warm with the Melrose Vineyards Baco Noir.