A Perfect Blend of Smoky, Sweet, and Savory Flavors
Elevate Your Summer Grilling with This Flavor-Packed Dish
When you combine high-quality ingredients with the magic of a Traeger grill, the result is nothing short of spectacular. This recipe for Smoked Snake River Farms Kurobuta Pork Tenderloin with Burrata and Grilled Peach Salsa is the perfect example of how to take your summer grilling to the next level. The pork is marinated in a flavorful mix of my Garlic Junkie and Smoke Junkie seasonings, Dijon mustard, and Bachan’s Japanese BBQ sauce, then smoked to perfection on the Traeger. Paired with a vibrant grilled peach salsa and creamy burrata, this dish is a showstopper. As a dad and teacher in Colorado, I know the value of a quick, yet impressive meal that can be whipped up in the backyard, regardless of the weather. This recipe fits the bill.
The Star of the Show: Snake River Farms Kurobuta Pork Tenderloin
Snake River Farms Kurobuta pork tenderloin is renowned for its rich marbling and tenderness, making it an ideal choice for this recipe. The marbling in Kurobuta pork provides a superior depth of flavor, which is further enhanced by the smoking process on the Traeger.
This dish takes advantage of that natural richness by pairing the tenderloin with a marinade that brings in bold, complementary flavors. The grilled peach salsa adds a touch of sweetness, acidity, and freshness, balancing the savory pork perfectly. Topped with burrata, this dish becomes a decadent summer meal that’s both elegant and satisfying.
Snake River Farms Kurobuta pork tenderloins are a cut above the rest, offering a level of quality that truly elevates any dish. Kurobuta, often referred to as Berkshire pork, is a heritage breed known for its superior marbling, tenderness, and rich flavor. Raised on small family farms with a focus on traditional methods, Snake River Farms ensures that their pork is of the highest caliber.
This attention to detail results in a tenderloin that is exceptionally juicy and flavorful, making it an ideal choice for smoking on the Traeger. When you choose Snake River Farms Kurobuta pork, you’re not just cooking a meal; you’re experiencing a product that embodies the pinnacle of American craftsmanship in meat production.
The Kurobuta pork tenderloin’s natural marbling means that it stays moist and succulent throughout the smoking process, even when cooked to perfection on the Traeger. Its unique flavor profile pairs wonderfully with the smoky, wood-fired essence imparted by the grill, making it a standout choice for any barbecue enthusiast.
Whether you’re hosting a special occasion or simply treating your family to a gourmet meal, Snake River Farms Kurobuta pork tenderloin brings an unmatched depth of flavor and tenderness that turns an ordinary dish into an extraordinary experience.
Burrata for an Elevated Finish
Burrata is a luxurious addition to any dish, especially when paired with the rich, smoky flavors of a grilled or smoked meat like Kurobuta pork tenderloin. Originating from Italy, burrata is a fresh cheese made from mozzarella and cream, known for its soft, creamy center that oozes out when cut.
This unique texture provides a beautiful contrast to the firm, succulent pork, adding a rich, velvety layer of flavor that elevates the overall experience. The mild, buttery taste of burrata complements the savory notes of the pork, while its creamy consistency helps to balance the dish, making every bite indulgent yet harmonious.
In a dish like smoked pork tenderloin with grilled peach salsa, burrata serves as the perfect finishing touch. Its subtle sweetness and creaminess enhance the sweetness of the grilled peaches and the savory depth of the pork, creating a balanced and complex flavor profile.
Additionally, burrata’s soft texture adds a delightful mouthfeel, making each bite more interesting and satisfying. Whether spread over the pork medallions or spooned alongside the salsa, burrata brings a touch of sophistication and indulgence that transforms this dish into something truly special.
Colorado Fresh Peaches
Fresh peaches from Colorado are a true summer treasure, known for their exceptional sweetness, juiciness, and vibrant flavor. Grown in the fertile orchards of the Western Slope, especially in regions like Palisade, these peaches benefit from the perfect combination of warm days, cool nights, and mineral-rich soil.
This unique climate contributes to the development of their unparalleled taste and texture, making them a sought-after ingredient for everything from desserts to savory dishes. Whether eaten fresh, grilled, or incorporated into salsas and sauces, Colorado peaches bring a burst of natural sweetness that elevates any recipe.
In this dish, the inclusion of fresh Colorado peaches adds a delightful contrast to the savory, smoky pork tenderloin. When grilled, these peaches caramelize beautifully, enhancing their natural sugars and introducing a subtle charred note that pairs perfectly with the rich flavors of the pork.
The sweetness of the peaches balances the dish, while their juicy texture complements the creaminess of the burrata and the crispness of the salsa. Using locally sourced Colorado peaches not only adds a touch of regional pride but also ensures that you’re incorporating the freshest, most flavorful fruit into your cooking.
From Market to Table: The Inspiration Behind This Recipe
The inspiration for this recipe came from my love of using the freshest summer ingredients and enhancing them with bold, smoky flavors. Living in Colorado, where the weather can be unpredictable, I make the most of my backyard Traeger all year round. Snake River Farms Kurobuta pork tenderloin is one of my favorite cuts to smoke because it’s consistently tender and full of flavor.
The idea to pair it with a grilled peach salsa came from a recent trip to a local farmer’s market where I couldn’t resist the ripe, juicy peaches. I wanted to create a dish that was both approachable and gourmet, something that could be enjoyed as a family dinner or served to impress guests. The addition of burrata was the final touch, adding a creamy richness that ties all the flavors together.
Quality Ingredients Make All the Difference
This recipe highlights the importance of using quality ingredients. The star of the show is the Snake River Farms Kurobuta pork tenderloin, known for its superior flavor and tenderness. The marinade is a blend of my signature Garlic Junkie and Smoke Junkie seasonings, Dijon mustard, white balsamic vinegar, and Bachan’s Japanese BBQ sauce, with fresh peach juice adding a hint of sweetness. The salsa is a colorful mix of grilled peaches, red onion, red bell pepper, cilantro, green onions, lime juice, olive oil, white balsamic vinegar, and agave syrup, offering a fresh and vibrant contrast to the smoky pork. Two balls of burrata bring a luxurious creaminess to the dish, while a drizzle of balsamic glaze adds the perfect finishing touch.
Smoking and Grilling: The Process in Detail
Smoking pork tenderloin on the Traeger is a straightforward process, but the attention to detail in the marinade and grilling makes all the difference. The pork is first marinated in a mixture of bold seasonings, mustard, and BBQ sauce, which infuses the meat with layers of flavor. After marinating, the pork is slow-smoked on the Traeger, allowing the wood-fired flavors to penetrate deeply into the tenderloin. The peaches for the salsa are grilled until caramelized, adding a smoky sweetness to the dish. The salsa is then mixed with fresh herbs, vegetables, and a tangy dressing, creating a refreshing accompaniment to the rich pork and creamy burrata.
What You’ll Need: Ingredients List
- Snake River Farms Kurobuta Pork Tenderloins
Marinade:
- Garlic Junkie
- Smoke Junkie
- Dijon mustard
- White balsamic vinegar
- Bachan’s Japanese BBQ sauce
- Whole fresh peach
Salsa:
- Peaches
- Red onion
- Red bell peppers
- Cilantro
- Green onions
- Lime
- White balsamic vinegar
- Agave syrup
- Olive oil
- salt & pepper to taste
To Serve:
- Burrata
- Balsamic glaze
Marinade ingredients 
Salsa ingredients
Why the Traeger Makes This Dish Shine
The Traeger’s consistent temperature and wood-fired flavor make it the ideal tool for smoking pork tenderloin. The slow and steady heat allows the pork to cook evenly, ensuring it stays tender and juicy. The marinade, with its combination of bold seasonings, mustard, and sweet peach juice, benefits from the Traeger’s ability to infuse the meat with a subtle smokiness that enhances, rather than overpowers, the flavors. Additionally, grilling the peaches on the Traeger imparts a smoky depth to the salsa, complementing the pork beautifully. The burrata, added just before serving, provides a cool, creamy contrast to the warm, smoky pork and vibrant salsa, making this dish a well-balanced and flavorful experience.
Step-by-Step Guide to Smoking Pork Tenderloin with Grilled Peach Salsa
Prepare the Marinade: In a bowl, combine 4 tbsp of Garlic Junkie seasoning, 4 tbsp of Smoke Junkie seasoning, 2 tbsp of Dijon mustard, 1 tbsp of white balsamic vinegar, 4 tbsp of Bachan’s Japanese BBQ sauce, and the juice of one peach. Mix well to create a thick marinade.
Marinate the Pork Tenderloins: Place the two Snake River Farms Kurobuta pork tenderloins in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat the Traeger: When ready to cook, preheat your Traeger grill to 225°F. I recommend using apple or cherry wood pellets to complement the sweetness of the marinade and peaches.
Smoke the Pork: Remove the pork from the marinade, allowing any excess to drip off. Place the pork tenderloins directly on the grill grates. Close the lid and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 145°F. Use a meat thermometer to ensure accuracy.
Grill the Peaches: While the pork is smoking, halve the peaches and remove the pits. Brush the cut sides with a little olive oil. When the pork is nearly done, increase the Traeger’s temperature to 375°F. Place the peaches cut side down on the grill and cook for 4-5 minutes, until they’re caramelized and have nice grill marks.
Prepare the Salsa: Once the peaches are grilled, chop them into small pieces and combine them in a bowl with 1/4 cup chopped red onion, 1/2 cup chopped red bell pepper, 1/8 cup chopped cilantro, 1/8 cup sliced green onions, the juice of one lime, 1 tbsp olive oil, 1 tbsp white balsamic vinegar, and 1 tbsp agave syrup. Stir gently to combine. Season with salt and pepper to taste.
Rest the Pork: Once the pork has reached the correct internal temperature, remove it from the grill and let it rest for 10 minutes. This allows the juices to redistribute, making for a more tender and flavorful cut.
Assemble the Dish: Slice the pork tenderloins into medallions and arrange them on a serving platter. Tear the burrata into pieces and place them over the pork. Spoon the grilled peach salsa over the top, and drizzle with balsamic glaze for garnish.
Serve and Enjoy: Serve this dish immediately while the pork is still warm, and the burrata is cool and creamy. Pair it with a crisp salad or roasted vegetables for a complete meal.
More Delicious Ideas: Alternate Recipes and Products to Consider
For more summer grilling inspiration, here are a few other recipes that would pair beautifully with this dish:
- Peach & blackberry cobbler
- Peach & serrano pizza
- Smoked peach daiquiri
- Super simple upside down cake
- Tangerine pork tenderloin
Products used in this cook:
- Traeger Timberline XL
- Traeger Ranger
- Spiceology Smoke Junkie seasoning
- Spiceology Garlic Junkie seasoning
- Snake River Farms Kurobuta Pork Tenderloins
Smoked Pork Tenderloin with Burrata and Grilled Peach Salsa
Equipment
- Traeger Timberline XL grill
- Traeger Ranger grill
- Tongs
- Knife and cutting board
- bowl and spoon
- Shallow dish and whisk
Ingredients
- 2 Snake River Farms Kurobuta Pork Tenderloins about 1-1.5 pounds each
- 4 tbsp Garlic Junkie Seasoning
- 4 tbsp Smoke Junkie Seasoning
- 2 tbsp Dijon Mustard
- 1 tbsp White Balsamic Vinegar
- 4 tbsp Bachan’s Japanese BBQ Sauce
- 1 Peach juiced by squeezing in a citrus juicer
- For the Grilled Peach Salsa:
- Peaches sliced in half and grilled
- 1/4 cup Red Onion chopped
- 1/2 cup Red Bell Pepper chopped
- 1/8 cup Cilantro chopped
- 1/8 cup Green Onions sliced
- Juice of One Lime
- 1 tbsp Olive Oil
- 1 tbsp White Balsamic Vinegar
- 1 tbsp Agave Syrup
- Salt & Pepper to taste
- For Garnish:
- 2 Balls of Burrata
- Balsamic Glaze
Instructions
- Prepare the Marinade: In a bowl, combine Garlic Junkie seasoning, Smoke Junkie seasoning, Dijon mustard, white balsamic vinegar, Bachan’s Japanese BBQ sauce, and fresh peach juice. Mix until well blended.
- Marinate the Pork: Place the pork tenderloins in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Traeger: Preheat your Traeger grill to 225°F. Use apple or cherry wood pellets for a complementary flavor.
- Smoke the Pork: Remove the pork from the marinade, letting any excess drip off. Place the pork directly on the grill grates and smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F.
- Grill the Peaches: As the pork nears completion, increase the Traeger’s temperature to 375°F. Brush the peach halves with olive oil and place them cut side down on the grill. Grill for 4-5 minutes, until caramelized.
- Prepare the Salsa: Chop the grilled peaches and mix with red onion, red bell pepper, cilantro, green onions, lime juice, olive oil, white balsamic vinegar, and agave syrup. Season with salt and pepper to taste.
- Rest the Pork: Remove the pork from the grill and let it rest for 10 minutes before slicing.
- Assemble the Dish: Slice the pork into medallions, arrange on a platter, and top with torn pieces of burrata. Spoon the grilled peach salsa over the pork and drizzle with balsamic glaze.
- Serve and Enjoy: Serve immediately, pairing with your favorite summer sides.
This recipe is gonna be happening over here!👈🏼