Prep Time: 12 Hours
Cook Time: 30 Minutes
Yield: 12 appetizer portions
Recipes
Pacific Northwest Series Wine Club
Spicy Pork Tenderloin with Fire-Roasted Red Peppers
Ingredients
• 1-1/2 lbs pork tenderloin
• 2 oz Caribbean Jerk seasoning
• 3 red bell peppers
• 1 cup Queso or Provolone cheese, grated
• 1 baguette
Rub pork tenderloin with seasoning, cover and let sit overnight in refrigerator.
Preheat oven to 400°.
Barbecue tenderloin for approximately 7 minutes per side then keep warm. When ready to assemble, slice into ¼- inch slices.
Roast red bell peppers over an open flame until tender, rinse and slice.
Slice baguette into 1-inch slices. Place bread slices on cookie sheet and top with cheese and roasted pepper. Bake until cheese is melted and bubbly. Top with sliced pork and serve warm with the Melrose Vineyards Baco Noir.
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JoLorrene McElroy
The California Wine Club is one of the best investments that we make each month!
The California Wine Club is one of the best investments that we make each month!
Diana Scully, AZ
I want to thank you for making my Daughters 50th birthday last all year long.. She and her husband enjoyed and looked forward to receiving these wines every month.
I want to thank you for making my Daughters 50th birthday last all year long.. She and her husband enjoyed and looked forward to receiving these wines every month.
Carol and Russell, MD
What a super idea and a great gift. It will surely be the gift that keeps on giving as we will always think of you as we enjoy each unique bottle.
What a super idea and a great gift. It will surely be the gift that keeps on giving as we will always think of you as we enjoy each unique bottle.