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* Recipe: Molasses Pork Tenderloin With Red Wine Sauce
December 2002: page 119
Pork is such a versatile meat for the holiday table, and when entertaining, few things beat pork tenderloin. As in this recipe, pork is a relatively neutral palate upon which lots flavors can be easily placed. Molasses cuddles up with a soy sauce and ginger for a fragrant glaze. The pan drippings are used, along with beef broth and red wine (I recommend you cook with the one you'll serve) to create the sauce. Pork usually pairs with bold whites or mild-mannered reds; however, this recipe calls for a red with a little more muscle. If you're a Merlot lover, then you're in luck. Merlot has the soft tannins and medium body to make the flavors of this dish really zing. If you're looking for something out of the ordinary, consider Sangiovese, the classic Tuscan grape in Chianti.
- Bogle, Merlot, California
- Beringer, Founders' Estate Merlot, California
- Clos Du Bois, Merlot, Sonoma County, California
- Atlas Peak, Sangiovese, California
- Le Corti, Chianti Classico, Italy
