and Fettucini
Yield: Serves 6
Wine Suggestion: Austral Red Wine Limited Release, Ethos Reserve Merlot, Canoe Ridge Estate Merlot, Cold Creek Vineyard Merlot, Columbia Valley Merlot
1 Tbs olive oil
2 pork tenderloins, about 1 pound each
Kosher salt & pepper, to taste
1 lb fettucini or tagliatelle pasta
CSM Morel Mushroom-Merlot Sauce, recipe follows
Preheat oven to 400°. Place large stock pot of salted water over high heat; bring to a boil.
Meanwhile, place oven-proof skillet over medium-high heat; drizzle in oil. Season tenderloins with salt and pepper; sear on all sides until brown. Place skillet in oven; roast until internal temperature is 145-150°, about 12-15 minutes. Remove from oven and let rest for 5 minutes.
While pork is roasting, cook pasta in boiling water according to directions until done. Drain and toss with Merlot sauce.
Slice tenderloin and serve on top of sauced pasta.
1 Tbs olive oil
2 cloves garlic, finely minced
1 small red onion, finely minced
1 lb morel mushrooms
1 cup CSM merlot
3 cups beef or chicken stock
1 stick unsalted butter, softened
Kosher salt & pepper, to taste
1 tsp finely chopped fresh thyme
Place sauce pot over medium-high heat; drizzle in olive oil. Stir in garlic and shallot; saute until soft. Increase heat to high; quickly saute mushrooms. Deglaze with merlot; reduce to glaze and pour in stock. Continue to cook until reduced by half; whisk in butter and season to taste with salt, pepper and thyme.
