Recipes

Signature Series Wine Club

Pork Tenderloin

Pork Tenderloin

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.

Ingredients

  • 1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)

  • 4 garlic cloves

  • 1/4 cup soy sauce

  • 2 Tbsp country dijon mustard (whole grain mustard)

  • 4 Tbsp honey

  • 2 Tbsp fresh orange juice

  • 1 Tbsp finely chopped fresh rosemary OR Herbs de Provence

  • freshly ground pepper to taste

  • 3 Tbsp olive oil

  • Yield: 1 cup of marinade.

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.

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John Sleeting, IL
As a relatively new member of the CWC, my wife Melissa and I have enjoyed almost all of the selections for the Signature Series.  When I say ‘almost’, that is not a bad thing.  We love trying new varietals/blends from unfamiliar wineries.  Not all of them are exactly our taste, but that is okay – we are learning as we go, and that is exactly what we hoped for with our membership.  As an over-arching differentiator, your exposing subscribers like us to a wider variety of small growers is great. However, I believe the mission to provide exposure to individuals/families with smaller batch growths is wonderful.  They can continue their passion to provide/pursue the production of outstanding wines which may be over-looked otherwise.  CWC is providing visibility to David against the Goliath’s of the industry… and that is a service to us all – from vineyard to table.

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