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Wine Spots Carneros Pinot Noir

Spiced Pork Tenderloin

Wine Spots Carneros Pinot Noir makes an excellent wine and food pairing for this recipe.

Serves 8

2 – 2 1/2 lbs pork tenderloins (trimmed, silver skin removed)
4 Tbsp AVEDA comforting loose tea or 1 tsp each of star anise, peppermint, fennel seed and basil
3/4 tsp black pepper
1 tsp each cinnamon and coarse salt
1/2 tsp each ground ginger and ancho chili pepper
1/4 tsp all-spice
2 tsp five spice powder
2 Tbsp olive oil1/4
1/4 cup balsamic vinegar

Mix all the dry spices in a heavy duty ziploc bag. Crush the spices with the bag of a small frying pan or meat tenderizer.

Generously coat the tenderloins, cover and let rest for 60 – 90 minutes.

Heat olive oil in a large skillet over med-high heat. Brown each tenderloin on all sides.

Lower heat to med-low, cover pan and continue to cook tenderloins until temperature reaches 140F, about 8 minutes.

Remove from heat and cover with foil and allow meat to rest for 5 minutes before slicing.

In the meantime, deglaze the pan with the balsamic vinegar until it starts to sizzle, about 2 minutes. Slice meat into 1/4 thick slices.

Drizzle the meat with balsamic glaze.


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