Recipe: BBQ Pork Tenderloin with Peach Salsa

Nothing says summer quite like the smoky aroma of barbecue wafting from the grill—and this grilled pork tenderloin with juicy peach-avocado salsa is your new go-to for warm-weather gatherings. The tender pork is infused with sweet and tangy barbecue flavor, then topped with a vibrant salsa bursting with ripe peaches, creamy avocado, and fresh herbs. It’s light enough for an outdoor lunch but bold enough to hold its own at your next backyard dinner party. Best of all? It’s made to shine alongside a glass of Dutton-Goldfield Zinfandel, whose juicy berry fruit and peppery finish bring out the best in every bite.

Serves 4-6

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

2 avocado, diced

½ cup red onion, finely diced

1 cup grape tomatoes, cut into halves or quarters

½ lemon, juiced

1 cup cilantro, chopped

Sea salt & black pepper to taste

6 cups favorite greens- little gems, baby arugula or spinach

For the homemade barbecue sauce:

½ cup tomato paste

1 cup water

1/3 cup maple syrup

2 tablespoons fancy molasses

3 tablespoons apple cider vinegar

1/2 teaspoon cinnamon

1 tablespoon cumin

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon sea salt

1/2 teaspoon ground mustard

1/4 teaspoon cayenne pepper

Directions

1. 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.

2. Place the pork and barbecue sauce (leave some to serve on the side of the finished dish) in a ziplock bag and massage until well coated. Refrigerate overnight or at least 3 hours.

3. After the pork tenderloin has marinaded, make your peach salsa. In a bowl, combine diced peach, avocado, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.

4. 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.

5. 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 some of the leftover marinade 1 to 2 more times. Let rest for at least 10 minutes.

6. Slice BBQ pork and serve over your choice of greens with a side of leftover barbecue sauce. Top with peach salsa and enjoy with a glass of Dutton Goldfield Zinfandel!

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.

Why this recipe pairs with Zinfandel:

Zinfandel, known for its versatility, showcases a wide range of styles, from light and fruity to rich and bold. Zinfandel's robust nature, often accompanied by notes of blackberry, raspberry, spice, and pepper, makes it an ideal match for the complex flavors of barbecue. The wine's fruity characteristics help balance the smoky and savory aspects of the food, while its tannins and acidity cut through the richness of the meat, enhancing the overall dish.

Recipe Prepared by: Rachel Thralls, Certified Sommelier