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Pork with BBQ Spice Rub, Grilled Peaches & Braised Kale
Pour a glass of Petite Sirah for you and the chef!
Pork with Spice Rub
- 2 pork tenderloins
- Tres Sabores BBQ Spice Rub
Braised Kale
- 8 bunches kale
- 2 red onions
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- ΒΌ c lemon juice
Grilled Peaches
- 1 peach per person
- 1 tbsp olive oil per peach
Pork with Spice Rub
Pour a glass for the chef of your preferred Tres Sabores wine!
Rub pork with spice rub allow to marinate for 2 hours in fridge. Remove from fridge half hour before you intend to grill to let it temper.
Grill over high heat to desired doneness. Allow to rest, half of total cooking time.
Braised Kale
Clean Kale and dry thoroughly
Peel & julienne red onions
Add olive oil to a pan and heat. Once hot: add onions and cook until translucent, about 2 minutes
Add kale and salt and pepper, cook until kale is wilted
Once wilted, add lemon juice and toss
Remove from heat and serve immediately
Grilled Peaches
Half peaches & remove pit
Lightly coat all sides of the peach with olive oil.
Grill all sides (skin & flesh) over medium high heat until caramelized.
Serve while warm