2 whole pork tenderloins -- cut in half &

-- butterflied 1 cup Black Olive Tapanade

Charred Yellow Pepper Sauce ****** Rub ****** 1/2 cup Ancho powder

1/3 cup olive oil

1/3 cup paprika

1 teaspoon garlic -- raw chopped

salt pepper ****** Charred Yellow Pepper Sauce ****** 2 yellow peppers -- grilled,seeded &

-- chopped 1/3 cup rice wine vinegar

6 cloves garlic -- roasted

1 pinch saffron threads

1 tablespoon honey

In the center of the pork loins put a thin layer of tapanade, roll and season with rub. In a saute pan heat oil, until almost smoking. Sear pork loins on all sides and grill for 3 minutes on each side.

Charred Yellow Pepper Sauce:

Combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.