Super Easy and super delicious grilled Mexican pork tenderloin with a beautiful Chipotle Zinfandel glaze. A perfect start to a backyard Father’s Day bbq meal.
Is there any better way to celebrate Father’s Day than a meal on the back deck with some of Dad’s favorite grilled food? Pass around a platter of roasted shell fish, a warm round of Camembert cheese with a fresh baguette, grilled pork tenderloin and vegetables…and more. All enjoyed with plenty of Gallo Family Vineyards Wines.
I’m thrilled to be chosen to participate in a Father’s Day Feast event with Gallo Family Vineyards featuring a recipe for a Father’s Day meal that has been made using (or pairing perfectly with) Gallo Cafe Zinfandel and California Pinot Noir.
Pampering the Father in this house is easy, as he always has a clear agenda of what he wants on his plate for the day. And it’s always a feast, from appetizer to main course right on through dessert. Let’s take a look.
We started the party early in the afternoon with one of Bob’s favorite. It’s is a simple platter of assorted roasted shellfish, drizzled with vinaigrette. Seafood Pan Roast is so good it’s hard to believe it didn’t take hours to prepare.
Let your seafood counter be the judge of what will end up on your plate. A good selection found us enjoying lobster tail, sea scallops, jumbo shrimp and some oysters. Drizzle all of it with some creme fraiche vinaigrette and broil and you’ve got an impressive light lunch or starter.
What was even more perfect was the pairing. The creamy seafood with the tart vinaigrette and the sweetness of the Cafe Zinfandel Gallo Family Wine was a refreshing combination. Gallo Café Zinfandel sparkles with strawberry, raspberry and watermelon flavors.
We served it nice and chilled right from the fridge.
Later in the afternoon and moving the party to the back deck, we started out with a beautiful wooden block of appetizers. My friend Heather had just returned from a trip to Paris, so thanks to a very special souvenir we enjoyed some Foie Gras. A baguette from our local French bakery and some warmed Camembert cheese was an extraordinary beginning to a great meal on the deck.
What’s nice about a meal from the grill is that you can prepare everything in advance and of the items cook in about the same amount of time. Let’s start with Potatoes Wrapped and Grilled in Banana Leaves. An easy and very satisfying grilled potato recipe.
For the asparagus, simply wash, dry, and remove the tough ends and place on a sheet of heavy duty foil. Curl up the edges of the foil to make a rimmed platter.
A sprinkle of salt and pepper and lemon slices and it’s ready to grill. Serve potatoes and asparagus on a big platter and dig in.
Our grilled pork tenderloin took on a Southwestern flair using some of the Gallo Family Wines Cafe Zinfandel and Chipotle Peppers in Adobo sauce.
My glaze came together combining the wine, peppers, shallots, orange juice, chicken broth and cilantro. Pork tenderloin is a cinch to grill and this unique glaze brought a sweet and spicy surprise to the tender meat.
And you can never go wrong serving a bottle of Gallo Pinot Noir. This medium bodied wine with aromas of ripe berry and earthy flavors stood up nicely with the spicy entree.
My tradition for Father’s Day is an Angel Food Cake for dessert. Angel Food Cake was my Father’s favorite dessert and I’d make it for him on Father’s Day and his birthday. I always use my old and trusty Betty Crocker recipe. I can’t think of a better way to celebrate the sweet Summer sun than with this light fluffy cake, berries and whipped cream.
Glazed Grilled Mexican Pork Tenderloin Recipe
I hope you give this Mexican glazed pork tenderloin recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite wine glazed pork tenderloin recipe, let me know, I’d love to give it a try.
More Father’s Day Recipe Ideas
- Best Burger Recipes for Father’s Day
- Curry Lemon Sirloin Steak Kabobs
- Tangy Grilled Flank Steak with Horseradish Cream Sauce
- Maple Glazed Grilled Chicken Kabobs
Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Spice Rubbed Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.
Pork Tenderloin with Southwestern Zinfandel Glaze
Ingredients
- 1 pound pork tenderloin
- salt and pepper to taste
- 1 cup orange juice
- 1 tablespoon olive oil
- 1 small shallot minced
- 1 cup Gallo Family Wine Cafe Zinfandel
- 1 cup orange juice
- 3/4 cup chicken broth
- 2 tablespoons cilantro chopped
- 1 tablespoon chives chopped
- 1 in small chipotle pepper adobo sauce seeds removed, chopped
- 1/4 teaspoon sauce from chipotle peppers in adobo sauce
- 1/4 cup pine nuts toasted
Instructions
- Salt and pepper pork tenderloin. In a large plastic bag, marinate pork tenderloin in orange juice overnight.
- When getting ready to grill, remove pork from marinade. Discard marinade. Pat tenderloin dry and grill on medium heat for about 15 minutes. Turning once.
- In the meantime make the glaze. In a small saucepan, heat the olive oil and sauté the shallots over medium low heat until soft. Add the wine, orange juice and chicken broth and cook until reduced by half and thickened. Keep warm. Right before serving stir in chives, cilantro, chipotle peppers and chipotle sauce. Stir well until complete warm. Stir in toasted pine nuts.
- To serve, drizzle glaze over pork tenderloin, slice and serve.
Nutrition
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Remember me? 🙂 As you may have guessed, I have been up to my neck in company, the annual fiesta and the blur of summer gardens and mowing. I didn’t realize how many posts I missed until I found this from Father’s Day for crying out loud. Looks like you did this up right, woman! I love a man with a palate like this! Your photos are just wonderful, too.
Well, I was about to send out search and rescue! 🙂 Thanks for all the compliments. We most certainly had a feast for FD. Glad to see you back, always love your comments.
What a fabulous meal, Lea Ann! I like the variety of textures and colors. And, of course, the glazed pork tenderloin!
Thanks Jean.
This looked like a great meal! Remember i don’t live far away and maybe we can have friends day!
Boy, I don’t know which recipe/idea I am stealing (borrowing) first: the creme fraiche vinagrette or the potatoes wrapped in banana leaves. And, let’s not forget that porky grilling.
gorgeous menu!!!
I I served all that food to my husband, I think he would believe that he had died and gone to heaven. Each an every course is a man pleaser. 😀
Sometimes I just want to come to your house and hang out. I am good guest—-well I will admit that is my own opinion. I am truly appreciative. I love wine and doing wine pairings. It was the fun of that propelled to do tea and food pairing. I didn’t Gallo had a zinfandel. I will have to look for that. Zinfandel has kind of fallen out of popularity a bit. So not has many vineyards are producing it.
Oh my goodness! I want to come to all of your parties! This spread looks incredible and that pork! Well, you can leave a plate with me. 🙂
Thanks Susan. You’re invited! 🙂
oh how I would have loved to pull up a chair at that table. every single detail sounds and looks divine. what a treat any time of year. love the orange juice overnight, the acid and flavor sounds perfect.
I have been trying to figure out what to make with the pork tenderloin in my freezer, and this is exactly what I was looking for! Love the Southwestern twist….absolutely delicious!
Thanks Alida. And thanks for stopping by and the comment.
I love pork tenderloin! Easy to make, looks great, and tastes even better. Yours is wonderful. Great recipe, super post — thanks.
A seafood platter, a cheese board, AND a beautiful entree of pork tenderloin? Ummm, you just let me know next time you’re having a little get together like this at your house, OK? This post has reminded me that I haven’t made a pork tenderloin in far too long. Must correct this!
I’ve always wanted to try a pork tenderloin on the grill, thanks for the new recipe!
I love the unexpected combo of Southwest flavors with the Zinfandel. This looks amazing!
Wow Lea Ann what an afternoon of great eating – you sure know how to take care of your man. Everything looks delicious and I especially like the potato preparation and will soon have some leafs available from our tree.
What a fabulous feast that would make any father proud from beginning to end. Fabulous job my friend.
Sam
What a lucky hubby you have :). Mine would be so jealous to see these wonderful dishes. You did a great job dear. I’ll make sure to visit other participants to get more ideas.