Our summer gardens are steadily growing and our grills are readied for the next sunny day. While we love the succulent flavors of grilled fare, summer also ushers in an abundance of fresh, organic ingredients; colorful additions to our al fresco meals and seasonal flavors to complement our crisp white wines and our light-bodied reds.
Our recipe for BBQ pork tenderloin gives a nod and a wink to the best parts of summer: healthy and delicious barbecued pork tenderloin is combined with a summer favorite – fresh peach salsa. The juicy stone fruit flavors alongside fresh cilantro and arugula just scream “summer.” Pair with a richly textured Bonterra Zinfandel for the full experience.
BBQ Pork Tenderloin with Peach Salsa
Serves 6
Ingredients
2 lbs pork tenderloin
1 cup barbecue sauce (see below for homemade recipe or use your favorite store-bought)
4 peaches, pitted and diced
½ cup red onion, finely diced
2 tomatoes, diced
½ lemon, juiced
1 cup cilantro, chopped
Sea salt & black pepper to taste
6 cups baby arugula
For the homemade barbecue sauce:
½ cup tomato paste
1 cup water
1/3 cup maple syrup
2 tbsps fancy molasses
3 tbsps apple cider vinegar
1/2 tsp cinnamon
1 tbsp cumin
2 tsps paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp sea salt
1/2 tsp ground mustard
1/4 tsp cayenne pepper
Directions
- If you are making the homemade barbecue sauce, in a saucepan over medium-high heat, stir together all ingredients and bring to a boil. Reduce heat and let simmer for 20 minutes, stirring occasionally. Transfer to a jar and let cool.
- Place the pork and barbecue sauce in a ziplock bag and massage until well coated. Refrigerate overnight or at least 3 hours.
- Meanwhile, make your peach salsa. In a bowl, combine diced peach, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.
- When ready to cook, preheat grill on medium heat. Place pork on the grill and cook for about 20 to 25 minutes. At the halfway mark, flip over and baste generously with leftover marinade.
- Increase the grill to high heat and cook an additional 2 to 3 minutes until pork is a bit charred and completely cooked through. During this time, baste the pork with the leftover marinade 1 to 2 more times. Let rest for at least 10 minutes.
- 6. Slice BBQ pork and serve over baby arugula with a side of leftover barbecue sauce. Top with peach salsa and enjoy!
Recipes Notes:
No BBQ: Roast marinated pork in the oven at 350ºF and follow the same instructions. Switch to the broiler for the final 2 to 3 minutes.
Make it Spicy: Add chopped jalapeno pepper or cayenne pepper to the salsa.
Serve with: Rice, roasted potatoes or pita bread.
