Flavors of baked blueberries and rhubarb pie compliment hints of pepper and vanilla macaron in the 2014 Carr Syrah from Morehouse Vineyard. This wine is full bodied, yet graceful, making pork a perfect match.
Pork Tenderloin
with Balsamic Plum Reduction
Ingredients:
- 1 pork tenderloin
- Salt and black pepper to taste
- 1 tsp. dried rosemary
- 1 tbsp. olive oil
- 1½ plums, pitted and chopped
- 2 tbsp. balsamic vinegar
- 1 tbsp. brown sugar
- 1 tbsp. honey
Directions:
1. Preheat oven to 400ºF. Line a baking sheet with foil.
2. Season the pork with salt, pepper and rosemary. Heat olive oil in a heavy skillet over high heat and lay the tenderloin into the hot oil. Cook until the pork is seared, about 3 minutes per side. Transfer the pork to the lined baking sheet.
3. Roast the tenderloin in the oven for 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
4. Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes.
5. Spoon plum sauce over the sliced pork to serve.
Serves 4
recipe adapted from All Recipes