Source: dLife

Pork tenderloin marinated in saffron and basil served with a onion/bell pepper relish.

Servings

Pork
0.33 cup shallots, chopped
0.33 cup fresh basil , chopped
1 tbsp fresh lemon juice
2 tsp paprika
1 tsp ground cumin
2 tsp olive oil
0.25 tsp saffron , crushed
3 medium garlic cloves , thinly sliced
1 lb pork tenderloin , trimmed
0.75 tsp salt
0.25 tsp black pepper
1 cooking spray

Relish
0.25 red onion , two 1/4" thick slices
1 large red bell peppers
1 large green bell peppers
1 tbsp fresh basil , chopped
1 tsp sugar
2 tsp Vinegar, red wine (sherry vinegar preferred)
0.25 tsp salt

1 Whisk together shallots, basil, lemon juice, paprika, cumin, oil, saffron, and garlic. Pour into a resealable plastic bag and add pork; zip shut and chill for 24 hours, flipping a few times.
2 Preheat grill.
3 Take pork out of bag, throwing away marinade. Season pork with salt and pepper. Lay pork on a cooking spray coated grill rack and cook 9 minutes per side or until a meat thermometer reads at least 155 degrees F. Let rest 10 minutes before slicing.
4 Meanwhile, arrange onion and bell peppers on a cooking spray coated grill rack and cook 4 minutes per side for onions and 12 per side for peppers. Put peppers in a resealable plastic bag and let sit 10 minutes. Take peppers out of bag, peel off skin, and slice in half lengthwise, throwing away seeds and membranes. Finely dice onions and peppers. Mix onions, peppers, basil, sugar, vinegar, and salt in a bowl and serve with pork.

This relish also works great with chicken or fish.