1˝ pounds pork tenderloin
2 tablespoons Colavita
Extra Virgin Olive Oil
1 cup red onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
4 ears husked fresh super sweet corn
teaspoon dried thyme
Salt to taste
Freshly ground black pepper
1 cup of your favorite barbecue sauce
2-3 dashes hot sauce
Cut the pork tenderloin crosswise into 4 pieces. Split each piece in half lengthwise. In a large skillet, over medium high heat, heat
Extra Virgin Olive Oil. Add pork and cook until lightly browned on both sides, about 10 minutes, turning once. Add the onion, garlic, red pepper, thyme, and cook until pork and onion are browned, about an additional 12 to 15 minutes, stirring often and turning pork half way through cooking.
Cut each corn into 4 pieces and add to skillet, pour barbecue sauce over all and then add hot sauce. Cover and cook over low heat until pork is cooked and corn is hot, about 5 minutes.