Pork tenderloin is a cut of pork that is delicate and tender suitable for your every day dinner table, dinner with guest or for that “date” night dinner for two. For this “date night” meal we are grilling on an indoor grill on the Viking. The wine chosen for this meal is Craggy Ranch Winery – New Zealand. This 2009 Pinot Noir has fragrant aromatics of plum, red fruits and spicy earth. The palate is pure and very finely textured. This wine finishes with length and poise. A Wine Spectator rated 90 pts. and selling between $39.99 – $45,00 a bottle was a gift from friends who recommended it highly. – We were not disappointed. Thank you Rachel and Paul, a great choice it married beautifully with the tenderloin and figs.
Grilled Pork Tenderloins:
2 each tenderloin (fat removed)
1/2 cup oyster sauce(flavored sauce found in the Asian food section of your grocery store)
Sprig Fresh Rosemary Rough chopped
1 tsp freshly ground pepper
1 Tablespoon Oil
1.Marinate tenderloins for at least 1 hour in the oyster sauce, rosemary and pepper. (Do not add any salt, the oyster sauce has plenty)
2. Heat your grill with a very hot fire
3. Sear tenderloin directly on grill, brushing tenderloin with oil prior will help prevent sticking.
4. Once the outside is seared, turn down the flames and cook for another 8 – 10 minutes. (Check internal temperature to be a minimum or 165 degrees.)
5. Remove from heat and let rest 10 minutes.
Pinot Fig Sauce:
2 cups figs – trimmed and split (dry figs can be substituted… add 1/2 cup water and 1/2 cup wine)
1 cup Pinot Noir
1/2 cup Balsamic Vinegar
1/2 cup water
Salt and Pepper
1. In sauce pan, combine figs Pion Noir. Bring to a boil and reduce to a simmer.
2. Simmer until liquid is almost gone, then add balsamic vinegar and reduce liquid by 1/2
3. Place ingredients in a blender or food processor and puree until smooth adding water. Season with salt & pepper.
Slice tenderloin into thin rounds and drizzle sauce over top. Serve with tender cooked carrots and mashed potatoes.