Recipes:

Pork Tenderloin
by: Patricia Ballard, Senior wine Counselor (retired)

Ingredients:

1 pound pork tenderloin

1 T. butter

1 T. sundried tomato paste

1/2 cup. Dry Marsala

1 T. olive oil

3 large. cloves of garlic, minced

1/2 cup. BARGETTO California Cabernet Sauvignon

1/2 pound fresh mushrooms

Procedure:

1.  Cut tenderloin into 1/4" thick cutlets.

2.  Heat oil in large skillet until haze forms. Add butter.

3.  Brown cutlets on both sides (about 2 minutes on each side) and remove from pan.

4.  Add garlic to skillet and quickly saute.

5.  Mix sundried tomato paste with wines and add to skillet.

6.  Reduce to 3/4 cup.

7.  Add mushrooms and simmer for 3 to 4 minutes.

8.  Return cutlets to sauce and heat through.

Serves 4.