Grilled Pork Tenderloin With Firecracker Marinade

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
481
FAT
121%
CHOL
46%
SOD
81%

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Ingredients for 8 servings

1/2 cup barbecue sauce

2 tablespoons packed brown sugar

2 tablespoons olive or vegetable oil

2 tablespoons white wine vinegar

2 tablespoons soy sauce

1 to 2 teaspoons red pepper sauce

1 clove garlic, finely chopped

3 pork tenderloins (2 1/4 lb)

3 large red or yellow bell peppers, roasted and cut into strips

1 tablespoon balsamic vinegar

Salt, to taste

2 cloves garlic, finely chopped

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