- 2 pork tenderloin (16-ounce each)
- 1/2 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 1 shallots (large, halved lengthwise and sliced)
- 2 tablespoons pepper
- 1 teaspoon kosher salt
- 4 tablespoons extra-virgin olive oil
- 3 ears corn-on-the-cob (husked)
- 1 red bell pepper (medium, whole)
- 3 medium tomatoes (vine-ripened, cored and chopped, about 12 ounces)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- Place pork tenderloins in large, re-sealable plastic bag. Mix together olive oil, wine, shallot, cracked black pepper and 1 teaspoon kosher salt in small bowl. Pour mixture over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 1-3 hours, turning bag occasionally.
- Prepare a medium-hot fire in grill. For the relish, brush 2 tablespoons of oil over ears of corn and skin of bell pepper. Grill corn and bell pepper, uncovered, over direct heat for 12 to 20 minutes until corn is tender and slightly browned in spots and skin on bell pepper is slightly blackened and blistered, turning occasionally. Transfer corn to cutting board to cool and bell pepper to small bowl. Cover small bowl with plastic wrap to allow bell pepper to steam.
- Meanwhile, remove pork from marinade; discard marinade. Grill tenderloin, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F., turning tenderloin over halfway through cooking. Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 minutes before slicing.
- While pork is resting, slice kernels off the corn; transfer to medium bowl. Peel skin from bell pepper; slice off top and remove seeds. Cut pepper into 1/2 inch pieces; add to corn in bowl. Add tomatoes, remaining 2 tablespoons oil, salt and pepper. Gently toss until coated.
- To serve, cut pork tenderloin into 1/2 inch-thick slices; arrange on dinner plates or platter. Top with relish.