Browse the collection of recipes that include our fine Camaraderie Cellars’ wines crafted in Port Angeles, Washington.
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- Sun-dried Tomato Tampanade
- Steve Corson Mole Sauce
- Bleu Cheese Cookies
- Cocoa Spice Rub
BLACK FOREST PORK TENDERLOIN
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.