How to make it

  • SPRINKLE pork with 1/4 tsp pepper, garlic and 1 tbs rosemary. Cover and refrigerate 2 hours.
  • PREPARE outdoor grill. Coat grill rack with cooking spray. Brush onions and peppers with 2 tsp oil and grill 10 minutes until lightly charred and crisp tender. Cool slightly and chop.
  • WHISK vinegar, honey, remaining pepper, remaining rosemary and 1/2 tsp salt in a bowl. Whisk in remaining oil. Add onion and peppers. Set aside.
  • SPRINKLE pork with remaining salt and grill 25 min. or until done. Let stand 10 minutes before slicing. Serve pork with relish.

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