Blood Orange and Herb Grilled Pork Tenderloin with Summer Stone Fruit Salsa

Prep Time: 45 mins | Cook Time: 15-20 mins | Serving Size: 6-8 

Fire up the grill for this summer-ready Blood Orange and Herb Grilled Pork Tenderloin, perfect for a backyard BBQ. The pork gets a beautiful char on the outside while staying juicy and tender inside, topped with a sweet and fresh stone fruit salsa, adding more flavor. Pair this meal with the Etude Rosé, for a wonderful food and wine pairing. 

For the Pork Tenderloin You'll Need:
● 2 pork tenderloins (about 1 lb each)
● Zest and juice of 2 blood oranges (or regular oranges if unavailable)
● 2 tablespoons olive oil
● 2 cloves garlic, minced
● 1 tablespoon fresh rosemary, chopped
● 1 tablespoon fresh thyme leaves
● 1 tablespoon Dijon mustard
● Salt and freshly ground black pepper, to taste

For the Summer Stone Fruit Salsa You'll Need:
● 1 ripe white peach, diced
● 1 ripe nectarine, diced
● 1/2 cup cherries, pitted and quartered
● 1/4 cup red onion, fi nely diced
● 1/4 cup fresh cilantro, chopped
● Juice of 1 lime
● 1 teaspoon honey
● Salt and freshly ground black pepper, to taste
● Extra fresh cilantro or thyme sprigs
● Lime wedges (optional)

Directions:

1. In a small bowl, whisk together the blood orange zest and juice, olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
2. Place the pork tenderloins in a large zip-top bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Refrigerate for at least 30 minutes, or up to 2 hours.
3. In a medium bowl, combine the diced peach, nectarine, cherries, red onion, and cilantro. Add lime juice, honey, salt, and pepper, then toss gently to combine. Set aside to let the fl avors meld.
   
4. Preheat your grill or grill pan to medium-high heat. Remove the pork from the marinade, allowing any excess to drip off.
   
5. Grill the pork for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing.
6. Slice the pork tenderloin into medallions and arrange on a serving platter. Spoon the stone fruit salsa over the pork or serve it on the side. Garnish with fresh cilantro or thyme sprigs and serve with lime wedges, if desire.