Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      whole         pork tenderloins -- cut into two
                        -- and butterflied
   1      cup           black olive tapenade
   1                    charred yellow pepper sauce -- see * note
                        ***rub***
     1/2  cup           ancho powder
     1/3  cup           olive oil
     1/3  cup           paprika
   1      teaspoon      chopped raw garlic
                        salt
                        freshly ground black pepper

Preparation:

* Note: See the "Charred Yellow Pepper Sauce" recipe which is included in this collection. In the center of the pork loins put a thin layer of tapenade, roll and season with rub. In a sauté‚ pan heat oil, until almost smoking. Sear pork loins on all sides and grill for 3 minutes on each side. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3641