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Raspberry Pork Tenderloin with Estate Reserve Zinfandel

Ingredients:
1 tbsp. butter
1 tbsp. olive oil
3 lb. pork tenderloin
½ c. raspberry vinegar, divided
3 garlic cloves, sliced thinly
2 tomatoes, seeded & chopped
1 tsp. dried sage
1 tbsp. fresh parsley
Salt & pepper to taste
Fresh raspberries to garnish
½ c. chicken stock

Melt butter in skillet. Add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add two tablespoons vinegar and garlic. Cover. Simmer for 10 minutes. Remove pork to heated container, cover to keep warm. Add remaining vinegar. Stir up browned bits from bottom. Raise heat and boil until vinegar is reduced to thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half. Strain sauce. Season with salt and pepper. Spoon sauce over pork. Garnish with fresh berries and sage. Serve with Saucelito Canyon 2000 Reserve Zinfandel.