Cooking with fine Washington Wines

Browse the collection of recipes that include our fine Camaraderie Cellars’ wines crafted in Port Angeles, Washington.


2 lbs. pork tenderloin

2 tablespoons olive oil

2 cups dry red wine

1 cup cherry preserves

salt & pepper to taste

In heavy skillet over high heat, sear pork tenderloin in oil on all sides.  Reduce heat and continue cooking meat until just pink, about 6 to 8 minutes per side.  Remove meat from pan and keep warm.

Add red wine and jam to drippings in pan, scraping all the good bits.  Simmer about 5 to 10 minutes to reduce liquid.

Slice tenderloin and serve with red wine sauce.