Grilled Pork Tenderloin Tacos with a Double Rhubarb Twist
Our 2025 Rosé releases today, and we couldn’t think of a better way to welcome it than with something fresh off the grill. These Grilled Tenderloin Tacos with Rhubarb Salsa + Rhubarb BBQ Drizzle strike that perfect balance of smoky, bright, sweet, and tangy — everything summer cooking should be.
The tenderloin grills quickly, the rhubarb salsa brings a pop of seasonal tartness, and the whole dish pairs beautifully with both our brand‑new 2025 Rosé and our 2022 Vaucluse. This is a unique, crowd‑pleasing recipe you’ll want on repeat all season.
Let’s get into it…
Grilled Pork Tenderloin Tacos with a Double Rhubarb Twist
Serves: 4–6
Recipe by: Tanya Miller
Suggested wine pairing: 2022 Vaucluse & 2025 Rosé
INGREDIENTS
For the Tacos
- 1 package pork tenderloin, silver skin trimmed and cut into ~1½‑inch cubes (pre‑seasoned garlic & peppercorn works great)
- ½ cup rhubarb syrup (use this recipe, but with 4 cups of chopped rhubarb)
- ½ cup your favorite BBQ sauce
- Cholula Chipotle sauce, to taste (about 1–2 Tbsp)
- 1–2 Tbsp finely diced shallots
- ½ tsp avocado or neutral oil
- Cotija or queso fresco, crumbled
- Chopped cilantro, for garnish
- Flour or corn tortillas
For the Rhubarb Salsa
- ¼ cup each finely diced strawberries, mango, and pineapple (~¼‑inch dice)
- ½ cup rhubarb, diced (~¼‑inch)
- Pickled onions, optional (use the pickling instructions from this recipe; we finely chopped ours)
- Finely diced jalapeño
- 2–3 Tbsp diced cilantro + extra for garnish
- Splash of rhubarb syrup or pineapple juice, if desired
- Pinch of salt
INSTRUCTIONS
- Make the Salsa
If using pickled onions, prepare them earlier in the day or the day before. In a medium bowl, combine strawberries, mango, pineapple, rhubarb, jalapeño, cilantro, and pickled onions (if using). Add a splash of rhubarb syrup or pineapple juice if you want extra brightness. Season with a pinch of salt, stir, taste, and adjust. Refrigerate until ready to serve. - Make the BBQ–Rhubarb Drizzle
In a small saucepan, sauté the shallots in oil until lightly caramelized. Add the rhubarb syrup and let it thicken slightly. Reduce heat to low and stir in the BBQ sauce and chipotle. Simmer for a few minutes to meld the flavors. - Grill the Pork
Preheat grill to 450°. Oil the grates well. Place pork cubes on the grill and sear each side for 1½–2 minutes, or until nicely charred. Continue cooking and flipping occasionally until internal temperature reaches 140–145°. Brush with the BBQ–rhubarb sauce during the last couple of minutes to avoid burning. Warm or char tortillas on the grill, if desired. - Assemble the Tacos
Chop the grilled tenderloin into ~½‑inch pieces. Layer tortillas with pork and cheese, spoon over rhubarb salsa, drizzle more sauce over top (if you like), and garnish with cilantro. - Serve
Plate up the tacos and enjoy with 2022 Vaucluse or a chilled glass of 2025 Rosé!
