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    Home > Main Dishes Pork > Mexican Pork Tenderloin with Chipotle Zinfandel Glaze

    Mexican Pork Tenderloin with Chipotle Zinfandel Glaze

    Published: Jun 8, 2014 · Modified: Feb 3, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Mexican pork tenderloin served on a picnic table cloth with potatoes and asparagus.

    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.

    Gallo Wine Logo

    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.

    Shrimp, scallops, lobster, oysters. A great seafood dinner idea for your next special occasion.

    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.

    Seafood appetizer

    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.

    Foie Gras platter

    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.

    Grilled potato recipe. Wrapped in banana leaves, with onions and ementhaler cheese, this is a great potato recipe.
    Grilled lemon asparagus

    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.

    Grilled Pork Tenderloin Recipe

    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.

    Angel Food Cake Recipe

    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.

    Grilled Pork Tenderloin with Southwestern Zinfandel glaze with a side of sliced potatoes

    Pork Tenderloin with Southwestern Zinfandel Glaze

    Grilled pork tenderloin with a Southwestern glaze
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Pork
    Cuisine: Southwestern
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Servings: 3
    Calories: 455kcal
    Author: Lea Ann Brown

    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
    Prevent your screen from going dark

    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

    Calories: 455kcal | Carbohydrates: 24g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 365mg | Potassium: 1067mg | Fiber: 2g | Sugar: 15g | Vitamin A: 663IU | Vitamin C: 88mg | Calcium: 31mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    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.

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    Reader Interactions

    Comments

    1. Deborah @ Delicious Happens says

      June 08, 2014 at 10:04 pm

      Oh how I wish we were neighbors!!! This meal looks incredible!! And Angel Food Cake with berries is one of my favorites!!!

      Reply
    2. cheri says

      June 08, 2014 at 8:30 pm

      Wow! What a feast, fit for a king, this has a little bit of everything. My husband would love this!

      Reply
    3. Constance Smith (@FoodieArmyWife) says

      June 08, 2014 at 6:42 pm

      Oh Lea Ann!!! Potatoes grilled in Banana Leaves????? Genious!

      Reply
    4. Karen Harris says

      June 08, 2014 at 5:06 pm

      Everything looks great but I am most impressed with your angel food cake! I’ve given up long ago making them at high altitude but yours looks wonderful!

      Reply
    5. Liz says

      June 08, 2014 at 4:44 pm

      I love every bit of your meal!!! We grill a ton of pork tenderloin in the summer and I’d love to try your yummy glaze!!

      Reply
    6. Nancy says

      June 08, 2014 at 3:45 pm

      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!

      Reply
      • Nancy says

        June 08, 2014 at 3:47 pm

        Forgot! Love the chive flowers!!

        Reply
    7. Heather // girlichef says

      June 08, 2014 at 3:11 pm

      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.

      Reply
      • Lea Ann Brown says

        June 28, 2014 at 6:34 am

        yup… I was feeling very spoiled.

        Reply
    8. Susan says

      June 08, 2014 at 3:08 pm

      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!

      Reply
    9. Sarah & Arkadi says

      June 08, 2014 at 2:57 pm

      beautiful summer dish! love the glaze!

      Reply
    10. The Ninja Baker says

      June 08, 2014 at 2:22 pm

      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 =)

      Reply
    11. Happy Valley Chow says

      June 08, 2014 at 2:00 pm

      Fantastic recipe! What a perfect meal to enjoy on a beautiful summer day. Great job 🙂

      Happy Blogging!
      Happy Valley Chow

      Reply
    12. Betsy @ Desserts Required says

      June 08, 2014 at 12:22 pm

      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.

      Reply
    13. Melanie | Melanie Makes says

      June 08, 2014 at 12:07 pm

      So intrigued by the potatoes in banana leaves!

      Reply
    14. Dorothy at Shockingly Delicious says

      June 08, 2014 at 10:57 am

      WOW! I want to live at YOUR house! A feast fit for a father!

      Reply
      • Lea Ann Brown says

        June 08, 2014 at 11:14 am

        Thanks Dorothy. If you live at my house you have to make me that Chilaquiles Casserole! 🙂

        Reply
    15. Jennifer @ Peanut Butter and Peppers says

      June 08, 2014 at 8:04 am

      I am so coming to your house for dinner! Your whole meals looks out of this world delish!! Perfect for Father’s Day!

      Reply
      • Lea Ann Brown says

        June 08, 2014 at 11:14 am

        You’re invited only if you bring that steak!

        Reply
    16. Family Foodie says

      June 08, 2014 at 7:37 am

      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!

      Reply
      • Lea Ann Brown says

        June 08, 2014 at 11:14 am

        Thanks Isabel. So glad to be part of this fun event.

        Reply
    17. Katie says

      June 08, 2014 at 7:36 am

      I am so impressed with the amazing spread you have for your Father’s Day table! Yum!

      Reply
      • Lea Ann Brown says

        June 08, 2014 at 11:15 am

        Thanks so much Katie.

        Reply
    18. Alice // Hip Foodie Mom says

      June 08, 2014 at 7:15 am

      Bob is a lucky man!! There’s so much deliciousness going on here today! love everything!

      Reply
      • Lea Ann Brown says

        June 08, 2014 at 11:15 am

        Thanks so much Alice. And I love what you’ve posted. I’ll be making that one very soon.

        Reply
    19. Brianne @ Cupcakes & Kale Chips says

      June 08, 2014 at 6:39 am

      What an amazing feast! Can I come over next time? 😉

      Reply
      • Lea Ann Brown says

        June 08, 2014 at 11:15 am

        You bet Brianne!

        Reply
    20. Renee says

      June 08, 2014 at 4:33 am

      Such an amazing feast for Father’s Day! Incredible courses from beginning to end.

      Reply
      • Lea Ann Brown says

        June 08, 2014 at 11:16 am

        Thank you Renee.

        Reply
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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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