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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
Course Main Course
Cuisine Southwestern
Cook Time 15 minutes
Servings 3
Author www.highlandsranchfoodie.com

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

  1. Salt and pepper pork tenderloin. In a large plastic bag, marinate pork tenderloin in orange juice overnight.
  2. 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.
  3. 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.
  4. To serve, drizzle glaze over pork tenderloin, slice and serve.