Grilled Pork Tenderloin | Wine Pairing Recipes
Wine Pairing Recipes for Dinner: Goldeneye Anderson Valley Pinot Noir & Grilled Pork Tenderloin with White Truffle Oil, Shiitake Mushrooms and Blue Cheese Sauce
Ingredients
- 2 lbs pork tenderloin, visible fat and silver skin removed
- 2 Tbsps white truffle oil
- ¼ cup raspberry vinegar
- 2 Tbsps soy sauce
- 1 Tbsp garlic, minced
- 1 Tbsp shallots, minced
- Salt and pepper, to taste
- 4 Tbsps unsalted butter
- 12 Shiitake mushrooms (or a mix of wild mushrooms), sliced
- ¼ cup seasoned rice wine vinegar
- ¼ cup veal stock (low sodium beef stock may be substituted)
- ¼ cup heavy cream
- 4 oz Point Reyes Original Blue Cheese (or other creamy blue cheese)
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