Prep Time: 45 minutes
Cook Time: 15–20 minutes
Serves: 6–8
This summer-ready grilled pork tenderloin features a citrus and herb marinade, finished with a fresh stone fruit salsa. The sweet, savory, and bright flavors pair beautifully with Etude Rosé, making it ideal for backyard gatherings.
A Summer Grill Favorite
Few things capture summer like the scent of citrus and herbs hitting a hot grill. This Blood Orange and Herb Grilled Pork Tenderloin develops a flavorful char while remaining tender and juicy inside. Topped with a vibrant stone fruit salsa, the dish balances brightness, sweetness, and savory depth.
Served alongside a chilled glass of Etude Rosé, it becomes an effortless seasonal pairing designed for outdoor entertaining.
Why This Pairing Works
Etude Rosé offers vibrant acidity and red fruit notes that complement both the citrus marinade and the natural sweetness of the stone fruit salsa.
Flavor balance:
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Blood orange and lime → enhanced by the wine’s bright acidity
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Grilled pork char → softened by fresh fruit tones
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Herbs like rosemary and thyme → mirrored by subtle aromatic complexity
The result is a pairing that feels fresh, balanced, and distinctly summery.
Ingredients
For the Pork Tenderloin
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2 pork tenderloins, about 1 lb each
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Zest and juice of 2 blood oranges, or regular oranges
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh thyme leaves
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1 tablespoon Dijon mustard
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Salt and freshly ground black pepper, to taste
For the Summer Stone Fruit Salsa
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1 ripe white peach, diced
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1 ripe nectarine, diced
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1/2 cup cherries, pitted and quartered
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1/4 cup red onion, finely diced
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1/4 cup fresh cilantro, chopped
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Juice of 1 lime
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1 teaspoon honey
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Salt and freshly ground black pepper, to taste
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Extra cilantro or thyme sprigs for garnish
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Lime wedges, optional
Instructions
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In a small bowl, whisk together blood orange zest and juice, olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
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Place pork tenderloins in a zip-top bag or shallow dish. Pour marinade over the pork, coating evenly. Refrigerate for at least 30 minutes, up to 2 hours.
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In a separate bowl, combine peach, nectarine, cherries, red onion, and cilantro. Add lime juice, honey, salt, and pepper. Toss gently and set aside to allow flavors to develop.
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Preheat grill or grill pan to medium-high heat.
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Remove pork from marinade, allowing excess to drip off. Grill for 15–20 minutes, turning occasionally, until internal temperature reaches 145°F (63°C).
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Let pork rest for 5 minutes before slicing into medallions.
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Arrange on a serving platter and spoon stone fruit salsa over top or serve alongside. Garnish with fresh herbs and lime wedges if desired.
Hosting Tip
Prepare the salsa in advance and allow it to rest at room temperature for 20–30 minutes before serving. This enhances sweetness and ensures the fruit remains vibrant.
Serve with grilled vegetables or a simple arugula salad for a complete summer menu.
Frequently Asked Questions
Can I use regular oranges instead of blood oranges?
Yes. Blood oranges add color and depth, but regular oranges provide similar citrus brightness.
What wine pairs best with grilled pork and fruit salsa?
Rosé is ideal due to its balance of acidity and red fruit character. Pinot Noir also works well if you prefer red wine.
How do I keep pork tenderloin juicy on the grill?
Avoid overcooking and use a thermometer. Remove at 145°F and allow it to rest before slicing.
A Dish Made for Warm Evenings
This recipe celebrates the height of summer. Fresh fruit, bright citrus, and grilled flavors come together in a dish designed for gathering outdoors. With Etude Rosé in hand, it is a pairing worth repeating all season long.
