with Cabernet Pan Sauce & Grilled Vegetables
Yield: Serves 4-6
Wine Suggestion: Ethos Reserve Cabernet Sauvignon, Canoe Ridge Estate Cabernet Sauvignon, Indian Wells Cabernet Sauvignon, Columbia Valley Cabernet Sauvignon, Cold Creek Vineyard Cabernet Sauvignon
Italian herb rub, recipe follows
2 pork tenderloins, about 1 pound each
1 Tbs olive oil
CSM Cabernet Pan Sauce, recipe follows
Preheat oven to 400°. Place oven-proof skillet over medium-high heat; drizzle in oil. Sear tenderloins on all sides until brown. Place skillet in oven; roast until internal temperature reaches 145-150°, about 12-15 minutes. Remove from oven and let rest for 5 minutes.
Slice tenderloin and serve with CSM Cabernet pan sauce and grilled vegetables or roasted potatoes.
2 Tbs finely chopped fresh rosemary
2 Tbs finely chopped fresh thyme
2 Tbs finely chopped Italian parsley
2 tsp ground fennel seeds
Kosher salt & pepper, to taste
Combine all ingredients in small bowl.
1 Tbs olive oil
1 clove garlic, finely minced
1 small shallot, finely minced
1/2 cup CSM cabernet sauvignon
1 cup beef or chicken stock
4 Tbs unsalted butter, softened
Kosher salt & pepper, to taste
1 tsp finely chopped fresh rosemary
Place sauce pot over medium-high heat; drizzle in olive oil. Stir in garlic and shallot; saute until soft. Increase heat to high and deglaze with cabernet; 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 rosemary.
