Aged Cabernet Series Artisan Recipe - Bonus Recipe

This easy-to-make dish with its warm, aromatic flavors of the baking apple and cinnamon pork will become an instant classic for winter! Serve with baked potatoes and your Aged Cabernet Series selections featuring two of our favorite Napa wineries! Cinnamon Apple Pork Tenderloin

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Cinnamon Apple Pork Tenderloin

Ingredients:
• 1 lb pork tenderloin
• 2 Tbsp cornstarch
• 1 tsp ground cinnamon
• 2 apples, peeled, cored and sliced
• 2 Tbsp raisins

Preparation:
Preheat oven to 400°F. Place the pork tenderloin in a roasting pan or casserole dish with a lid. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin.

Cover and bake 40 minutes. Remove the lid and spoon the apple mixture over the tenderloin to baste it.

Return to the oven and bake 15-20 minutes longer until tenderloin is browned and cooked through.

Serves 4.

Pair this recipe with this month's Aged Cabernet Series featuring:
• Peju Family Estate Winery 2004 Estate Bottled Cabernet Sauvignon, Rutherford, Napa Valley Reserve
• Burgess Cellars 2000 Napa Valley Cabernet Sauvignon, Vintage Selection

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December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012