Serves 4
2 pork tenderloins cut into medallions
Salt and pepper to taste
1 tablespoon vegetable oil
2 green onions sliced white part only
3/4 cup Carnivor Cabernet Sauvignon wine
¼ cup Lingonberries (or seedless blackberry) preserves
¼ cup orange marmalade
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 tablespoon butter
1 teaspoon apple cider vinegar
Heat a large skillet over medium high heat for one minute. Season the pork with salt and pepper. Add the oil and pork to the hot skillet and sear for 2-3 minutes per side until just done. Remove pork and place on serving plates.
To the same pan add the onions and garlic and sauté for 30 seconds. Add the wine, preserves, marmalade, rosemary and thyme and simmer until liquid is reduced by half. Add the butter and vinegar and stir. Pour sauce over resting pork and serve immediately.
Enjoy with Carnivor Cabernet, Starborough Sauvignon Blanc, Elysian Space Dust or Kona Big Wave Ale.
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Audio used with permission from Footage Firm.