Bargetto Winery

Recipes & Pairings

Port Tenderloin with Marsala-Cabernet Sauce

by Patricia Ballard

Tender pork cutlets are browned in butter and olive oil, then finished in a rich mushroom sauce infused with Dry Marsala and Bargetto SCM Cabernet Sauvignon. Garlic and sundried tomato paste add savory depth, while the wines reduce into a flavorful sauce that beautifully complements the pork.

Fact Sheet
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Difficulty
Easy
Servings
4
Cook With
SCM Reserve Cabernet Sauvignon

The Santa Cruz Mountains Reserve Cabernet Sauvignon opens with aromas of blackberry, currant, and plum. A blend of three Santa Cruz Mountain vineyards, this wine is full of complexity and nuance. Dark fruit flavors are met with sweet oak and notes of tobacco and leather.

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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 SCM Reserve Cabernet Sauvignon
  • 1/2 pound fresh mushrooms

Directions

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.

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