This pork tenderloin dish is definitely a 'close your eyes and savor the flavors' that roll over the tongue. The garlic, fresh herbs and mustard flavors compliment not only the pork but this month's wines from your Signature Series. (Recipe courtesy of Monica H at Lick the Bowl Good)
Pair with Terry Hoage Vineyards 2009 "The 46" Grenache-Syrah or the Buoncristiani Wine Co. 2009 Napa Valley "OPC" Proprietary Red Wine.
Preheat oven to 350°F.
Take tenderloins out of package. Rinse and pat dry. Place in a 9x13-inch Pyrex dish sprayed with non-stick cooking spray.
Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic - lengthwise. If they're really big, cut them a bit smaller - about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.
In a measuring cup or in a medium bowl, whisk together the remaining ingredients except for the olive oil. Slowly drizzle the olive oil in the mixture while still whisking.
Pour the mixture over the tenderloins and put into preheated oven. Bake, uncovered, for 45 minutes, basting once halfway through the baking process.
Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions.
Recommended Wine Pairings
Need a wine pairing suggestion for this recipe? Please call our wine club at 1-800-777-4443 to speak with our club's Personal Wine Consultants. You may also visit our wine club's wine store for a full list of available wines recently featured in our wine club.