Grilled Pork Tenderloin with Roasted Bell Peppers

Peppers:

6 large red bell peppers

1/2 cup golden raisins

1/4 cup olive oil

3 tbsp balsamic vinegar

3 large garlic cloves, minced

Pork:

1-1/2 cups green onion, chopped

1 cup olive oil

1/2 cup barbecue sauce

1/3 cup white wine vinegar

3 tbsp soy sauce

2 tbsp brown sugar

1 tbsp green Tabasco sauce

2 tsp Worcestershire sauce

3 large garlic cloves, minced

1 tbsp honey

1/2 tsp Lawry's seasoned salt

3 pounds pork tenderloin

For Peppers: Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and cut bell peppers into strips. Transfer peppers to medium bowl. Mix in raisins, oil, vinegar and garlic. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 2 hours before using.)

For Pork: Mix all ingredients except pork in large bowl. Place pork in shallow glass baking dish. Pour marinade over. Cover; chill at least 2 and up to 12 hours.

Prepare barbecue (medium heat) or preheat broiler Remove pork from marinade. Grill or broil pork until meat thermometer inserted into center registers 155 degrees F., turning often, about 20 minutes.

Slice pork and arrange on platter. Spoon bell pepper mixture around pork.

Note: You can also use jarred roasted bell peppers, instead of charring; but cut them into strips. Then continue with rest of ingredients.