Instructions

• Prepare the grill for direct cooking over medium heat (180°C to 230°C).
• Brush the cooking grates clean. Grill the peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place them in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skins, stems and seeds.
  Brush the cooking grates clean. Grill the peppers over medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place them in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skins, stems and seeds.
• In a blender or food processor, mince the garlic. Add the roasted peppers, salt and bread crumbs. Add the lemon juice and paprika and, with the motor running, slowly add the oil. Blend until very smooth, orangey-red in colour and about the consistency of mayonnaise. If the rouille seems too thick, add about 1 tablespoon of water. Season to taste with more salt, if needed.
• Trim the tenderloins of any surface fat and silver skin. Lightly brush with oil and season evenly with the salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.

  Related Grill Skills

  Preparing Pork Tenderloins
• Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and the centres are barely pink, 15 to 20 minutes, turning every 5 minutes. The internal temperature of the tenderloins should be 63ºC when fully cooked.
  Grill the tenderloins over medium heat, with the lid closed, until the outsides are evenly seared and the centres are barely pink, 15 to 20 minutes, turning every 5 minutes. The internal temperature of the tenderloins should be 63ºC when fully cooked.
• Remove the pork from the grill and let rest for 3 to 5 minutes (the internal temperature will rise a few degrees during this time). Cut each tenderloin crosswise into thin slices. Serve warm or at room temperature with the rouille.