Saffron-Marinated Pork Tenderloin with Grilled Pepper Relish

1/3 cup sliced shallots
1/3 cup chopped fresh basil
1 tbsp. fresh lemon juice
2 tsp. paprika
1 tsp. cumin
2 tsp. olive oil
1/4 tsp. saffron threads, crushed
3 garlic cloves, thinly sliced
1-1½ lbs. pork tenderloin, trimmed
3/4 tsp. salt

Relish:
2 slices red onion
1 large red bell pepper
1 large green bell pepper
1 tbsp. chopped fresh basil
1 tsp. sugar
2 tsp. sherry vinegar
1/4 tsp. salt

To prepare the pork, combine the first 9 ingredients in a large zip-top
plastic bag; seal. Marinate in the refrigerator 24 hours, turning occasionally.

Prepare grill.

Remove pork from bag; discard marinade. Sprinkle pork with 3/4 tsp. salt.
Place pork on a grill rack coated with cooking spray. Grill 18 minutes or
until a thermometer registers 155° (slightly pink), turning occasionally.
Let stand 10 minutes before slicing.

To prepare relish, place onion and bell peppers on grill rack coated with
cooking spray. Grill onion 4 minutes on each side or until tender. Grill
peppers 12 minutes or until blackened, turning occasionally. Place
peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel
peppers; cut in half lengthwise. Discard seeds and membranes. Chop onion
and peppers. Combine onion, peppers, basil, and remaining ingredients in a
medium bowl. Serve the relish with pork.

4 servings