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1
Prepare a grill for medium-high indirect heat.
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2
Drizzle the banana peppers and the jalapeno with vegetable oil and season with salt.
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3
Place on the grill over direct heat; grill on all sides, about 2 minutes per side.
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4
Set aside to cool before removing the stems and seeds.
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5
Combine the cider vinegar, mustard, brown sugar and 3 ounces water in a medium pot over medium heat and bring to a simmer.
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6
Meanwhile, add the grilled banana peppers and the jalapeno to a food processor; pulse until smooth.
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7
Add the pureed peppers to the simmering vinegar mixture, stirring until combined.
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8
Slowly whisk in the flour, taking care not to create clumps.
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9
Lower the heat and simmer until the sauce reduces by one-quarter to an apple-butter consistency, about 20 minutes.
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10
Remove from the heat.
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11
Set aside 3/4 cup for glazing the pork; the remainder to be used for serving.
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12
Drizzle the pork tenderloin with vegetable oil and sprinkle heavily with salt and pepper on all sides.
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13
Grill over direct heat for 1 to 2 minutes per side.
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14
Brush with 2 tablespoons of the banana pepper compote and move to indirect heat.
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15
Cook until an internal temperature of 140 degrees F is reached, rotating the pork 45 degrees every 5 minutes, and brushing it with 2 tablespoons of the compote after each rotation, 35 to 45 minutes total.
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16
Remove the pork to a cutting board.
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17
Let rest for 10 minutes before slicing.
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18
Serve with remaining compote.
