Grilled Pork Tenderloin with Olive Tapenade

1 pound Pork Tenderloin

2 tablespoon Ginger, chopped

2-3 Garlic cloves, chopped

1 Jalapeno, seeded and chopped

1/4 cup Soy Sauce

Juice of one Lemon

1/2 teaspoon Sesame Oil

1 tablespoon Agave Sweetener

1/4 cup Olive Oil

Salt, Pepper to taste

Season pork tenderloin with salt and pepper, place it in a Ziploc bag. Whisk remaining ingredients together in a small bowl, until marinade is incorporated. Pour the marinade over the meat right in the Ziploc bag, refrigerate for two hours, or overnight.

Allow tenderloin sit at the room temperature while you are getting the grill hot to 350 degrees. Grill it on medium-low heat until meat reaches 140 degrees F. Take the meat off the grill, cover with foil, and let it rest for about ten minutes. Slice it thin.

Olive Tapenade

1 can Black Olives, drained

20 pitted Kalamata Olives

2 tablespoon Capers, drained

Zest and Juice of one Lemon

2 Garlic Cloves

1/2 cup Italian Parsley, chopped

1/4 cup Extra Virgin Olive Oil
Pinch of Cayenne Pepper

Fresh cracked Black Pepper

Run your knife roughly over black olives, kalamata olives, capers, and garlic, until ingredients are chopped or do it in the food processor.

Add zest and juice of a lemon, chopped parsley, cayenne pepper and fresh cracked pepper. Drizzle extra virgin olive oil and mix all ingredients together.

*Capers are salty on their own so no salt needed.

Place your thinly sliced pork and top it with olive tapanade, ready to eat.

Serves 3-4