Grilled Pork & Salsa

Serves 4

Pair with...

This recipe is versatile enough for either red or white wine. I served this with an Assyrtiko from Greece. There was a pronounced apple flavor that complimented this dish perfectly. If you prefer red, try a chilled Beaujolais or Lambrusco.

Flavors of Mexico…I won’t say that this recipe is for Carnitas and Patatas Braves, but it has a similar vibe. I grilled pork tenderloin and made a grilled salsa to go with some roasted potatoes with a spicy aioli that approximates those flavors. Enjoy!

Ingredients: Salsa / Pork Tenderloin

2 tomatoes, halved
1 onion, halved
1 tbsp oregano
1 garlic clove
1 tsp salt
Juice of 1/2 lime
2 pork tenderloins
2 tsp paprika
2 tsp garlic powder
2 tsp cumin
2 tsp salt
2 tsp black pepper

Preparation

Salsa
Grill the onion and tomatoes until charred.
Loosely chop the onion and garlic clove and place in blender or food processor.
Pulse until roughly chopped.
Add tomatoes, lime juice, oregano and salt.
Pulse until just combined.

Pork
Rub the tenderloins with the spices.
Grill about 5 min per side, making quarter turns.
Cook until at least 145-degrees.
Slice and serve with salsa.

Ingredients: Patatas Bravas

2 russet or Yukon gold potatoes, cubed
1/2 cup mayonnaise
2 tbsp olive oil
Juice of 1/2 lime
2 tsp garlic powder
2 tsp smoked paprika

Preparation

Roast the potatoes for 30 min at 375-degrees. Stir once half way through.
Combine the mayonnaise and other ingredients in a bowl. Stir to combine.
If it’s too thick add more juice, oil or water. Too thin, add more mayo.
Serve potatoes with sauce.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!