Grilled Pork Tenderloin, Summer Greens, Peach BBQ Sauce
This recipe featured in the 100th edition of the Irish Country Magazine, July-August 2025
A laid-back summer dish with bold flavour and easy charm - perfect for barbecues or weeknight dinners.
Peaches are a real summer highlight at Fat Tomato, with two polytunnel-grown trees producing fruit that rivals anything found in France or Italy. One of the most-loved products from the harvest is our Peach BBQ Sauce - a sweet, tangy, crowd-pleasing condiment that’s perfect for dipping sausages, serving with chips, or using as a marinade for meat, fish, or vegetables.
This recipe makes the most of that sauce, pairing it with juicy grilled pork tenderloin, crispy potatoes, and sautéed summer greens. The pork fillet is butterflied for quick cooking and basted with the sauce to build a sticky, caramelised crust. The greens get a hit of Fat Tomato’s Bloody Mary Salt for a fresh, punchy contrast.
It’s a versatile dish that works just as well on a barbecue or in a griddle pan. You can swap the pork for lamb chops, chicken thighs, or even meaty white fish, such as monkfish. Serve everything piled high, family-style - a proper summer dinner worth sharing.
Serves - 4 to 6 people
Prep time - 30 minutes plus time to marinade
Cooking time - 35 minutes
Ingredients
For the pork:
1 pork tenderloin, approx. 600g (free-range / organic if you can)
4 tbsp Fat Tomato Peach BBQ Sauce, plus extra to serve
1 tbsp extra virgin olive oil
Flaky sea salt and freshly cracked black pepper
For the potatoes:
500g rooster potatoes, skin on and diced into bite-sized chunks
2 tbsp extra virgin olive oil
2 sprigs fresh rosemary, roughly chopped
4 garlic cloves, roughly chopped
Flaky sea salt
For the greens:
500g (approx) summer greens like kale, spinach, sprouting broccoli, collards, chard or frozen garden peas, tough stems removed and roughly chopped
1 tbsp extra virgin olive oil
1 tbsp butter
A good pinch of Fat Tomato Bloody Mary Salt
Juice of half a lemon
Instructions
Butterfly the pork tenderloin by making a lengthwise cut almost all the way through, then open it out like a book - your butcher can do this for you.
Place in a bowl with the Peach BBQ Sauce, olive oil, a pinch of flaky sea salt and freshly cracked black pepper. Cover and leave to marinate for a few hours or overnight in the fridge.
Preheat the oven to 200°C (180°C fan). Toss the diced potatoes with olive oil, rosemary, garlic and flaky sea salt. Roast for 30-35 minutes, turning once, until golden and crispy.
Meanwhile, preheat the barbecue or grill pan to medium-high heat.
Grill the pork for about 10 minutes, turning every few minutes. Brush with the leftover marinade as you go to build a sticky, caramelised crust.
Once cooked, remove the pork from the heat and rest for 5 minutes before slicing.
Cook the greens in a pan on the barbecue or sauté them in a pan in the kitchen with a little olive oil and butter. Start with tougher greens, such as kale or chard, and then add more delicate ones, like spinach or peas, at the end.
Season with Bloody Mary Salt and finish with a squeeze of lemon juice.
To serve, pile the greens onto a large platter, top with grilled pork slices, and drizzle with extra Peach BBQ Sauce. Serve the crispy potatoes in a bowl alongside.