Signature Series Artisan Recipe

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.  Let us know what you think! (Recipe courtesy of Monica H at Lick the Bowl Good)Pork Tenderloin 

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Pork Tenderloin

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.

Preparation:
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.

This months' Signature Series wines:
• Terry Hoage Vineyards 2009 "The 46" Grenache-Syrah
• Buoncristiani Wine Co. 2009 Napa Valley "OPC" Proprietary Red Wine
• Dyer Vineyard 2007 Diamond Mountain District, Napa Valley Cabernet Sauvignon
• Signorello Vineyards 2010 Estate Grown, Napa Valley Cabernet Sauvignon

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December 2013

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