Pork Tenderloin with Seasonal Dried Fruit
Merry’s friend Teresa Tachovsky provided this recipe for tender pork in a rich fruit sauce to pair with our Richaven Pinot Noir.
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Cooking tools:
- Garlic press
- Instant-read thermometer
- Cast iron skillet
- Oven
- Stove
- Nonreactive saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Gravy boat
- Serving bowl
- Plate
- Paper towel
- Aluminum foil
- Refrigerator
Ingredients
- 4 pork tenderloins
- Salt
- pepper
- 4 tablespoons olive oil
- 10 shallots, minced (seems like a lot, but it is worth it!)
- 6 cloves garlic, minced or pressed in a garlic press
- 1 medium yellow onion, minced
- Dried Fruit Sauce (recipe below)
- ½ stick (4 tablespoons) unsalted butter
- 2 Tablespoons balsamic vinegar
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