2 pork tenderloins
Kosher salt & pepper
1 Tbsp vegetable oil
2 Tbsp minced ginger
½ cup Chateau Ste. Michelle Syrah
¼ cup soy sauce
¼ cup Hoisin sauce
2 Tbsp brown sugar
3 star anise
Season the pork with salt and pepper; set aside. Heat sauté pan over medium high heat; add 1 Tbsp vegetable oil and brown the pork on all sides. Transfer pork to plate; set aside.
Return pan to stove; stir in ginger and cook until fragrant, about 30 seconds. Carefully pour in Chateau Ste. Michelle Syrah, soy sauce, Hoisin sauce, sugar, and star anise, stirring to scrape up any brown bits of pork on the bottom of the pan. Bring to a boil; reduce heat to medium and simmer for 2 minutes.
Return pork to pan and cover with tight-fitting lid. Cook until pork is done, about 7-10 minutes depending on the size of the tenderloin. Transfer pork to cutting board and keep warm until the sauce is finished. Continue to cook sauce until reduced to desired consistency.
Slice pork into medallions and serve with sauce.