Pork Tenderloin with a Tomato and Grilled Focaccia Panzanella

grilling favorites

Is the star here the pork or the grilled focaccia panzanella? We were incredibly excited when we heard we could use bread in a salad. This pork tenderloin recipe, bursts with fresh ingredients and compliments the lush flavors in our Diamond Collection Merlot. Fire up your barbeque. Sipping while snacking on freshly charred focaccia is highly advisable.

Pork Tenderloin with a Tomato and Grilled Focaccia Panzanella
Paired with Diamond Collection Merlot


  • 2 pork tenderloins, about 1 ½ pounds total
  • Salt and pepper
  • 1 ½ pound of tomatoes, heirlooms or the nicest ones you can find, cut into large pieces
  • ½ red onion, sliced very thin
  • 1 loaf of ciabatta or other bread suitable for grilling
  • 1 bunch fresh basil
  • ¼ cup balsamic vinegar
  • ½ cup extra virgin olive oil

Preheat barbecue to medium high heat. Slice the bread into large slices. Brush with olive oil and place on the grill to toast. Remove from the grill when both sides are caramelized and set aside. Cut the bread into large pieces and place into a mixing bowl. Season the pork tenderloin on all sides with salt and pepper and place on grill. Cook until desired internal temperature is achieved and pull off the grill to rest. While the pork is grilling, mix the large chopped tomatoes, sliced red onion, and basil with the grilled bread and gently toss with the vinegar and olive oil. Season to taste with salt and pepper. To serve, slice the pork tenderloin and put it on a plate. Top the pork with some of the panzanella salad and enjoy.