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Send a Meal BlogSaturday, June 14 2014
 ingredients
directions
Sprinkle pork with 1/4 teaspoon of the pepper, the garlic and 1 tablespoon of the rosemary. Cover and refrigerate 2 hours.
Prepare a charcoal grill with medium-hot coals or heat a gas grill to medium-high. Coat the grill rack with nonstick cooking spray for grilling. Brush onion and peppers with 2 teaspoons of the oil and grill, turning often, for 8 to 10 minutes, until lightly charred and crisp-tender. Cool vegetables slightly and chop.
Whisk vinegar, honey, remaining 1/4 teaspoon pepper, remaining 2 teaspoons rosemary and 1/2 teaspoon of the salt in a large bowl. Whisk in remaining 2 tablespoons olive oil. Add chopped onions and peppers. Set aside.
Sprinkle pork with remaining 1/2 teaspoon salt and grill, turning often, 20 to 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer. Let stand 10 minutes before slicing. Serve pork with relish.
nutrition information
Per Serving: cal. (kcal) 275, Fat, total (g) 12, chol. (mg) 67, sat. fat (g) 2, carb. (g) 13, fiber (g) 2, pro. (g) 29, sodium (mg) 642, Percent Daily Values are based on a 2,000 calorie diet      Comments:
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