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
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Gallo Family Wines and a Feast…It’s What’s for Father’s Day
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.
This looks so wonderful!!! So well put together and makes me so hungry! Must reserve for our next time together, but will see if my personal chef will give it a go. Of course with foie gras you could not go wrong!
Forgot! Love the chive flowers!!
The whole menu sounds absolutely amazing (foi gras souvenier!? Score!)! I think we’d love that zin glaze, it’s on my list of things to try this summer.
yup… I was feeling very spoiled.
My husband loves pork so I’m sure he’d be thrilled if I’d make this for him on Father’s Day weekend. I love the sauce and the potatoes and onions on the plate look like they’d delicious with the pork. Great post and recipes!
beautiful summer dish! love the glaze!
Wow! Your husband does get treated to the works! Splendid feast! How clever, too, to pair the sweeter Café Zinfandel with chipotle peppers in adobo sauce =)
Applause! Applause from the Ninja Baker who is on her way to Boulder, Colorado residency =)
Fantastic recipe! What a perfect meal to enjoy on a beautiful summer day. Great job 🙂
Happy Blogging!
Happy Valley Chow
You had me at each and EVERY morsel of food you prepared and served! Your family is in for an AMAZING Father’s Day feast! I think it is so touching that you finish the meal with your father’s favorite dessert.
So intrigued by the potatoes in banana leaves!
WOW! I want to live at YOUR house! A feast fit for a father!
Thanks Dorothy. If you live at my house you have to make me that Chilaquiles Casserole! 🙂
I am so coming to your house for dinner! Your whole meals looks out of this world delish!! Perfect for Father’s Day!
You’re invited only if you bring that steak!
What a fantastic meal — can we just pack up and come to your house for Father’s Day? You are serving all our favorite things!
Thanks Isabel. So glad to be part of this fun event.
I am so impressed with the amazing spread you have for your Father’s Day table! Yum!
Thanks so much Katie.
Bob is a lucky man!! There’s so much deliciousness going on here today! love everything!
Thanks so much Alice. And I love what you’ve posted. I’ll be making that one very soon.
What an amazing feast! Can I come over next time? 😉
You bet Brianne!
Such an amazing feast for Father’s Day! Incredible courses from beginning to end.
Thank you Renee.