Culinary Complements
Grilled Pork Tenderloin
with Balsamic Reduction
The balsamic reduction tastes like a complex French sauce, and it is so easy to make. Don't tell anyone that it comes out of a bottle!
Recipe courtesy of Made in Napa Valley-Gourmet Every Day cookbook.
Serves 4 persons
- 1 cup (8 ounces) Blackberry Balsamic Vinegar with Pear*
- ¼ cup Pork & Lamb Herb Rub* (or season with salt and freshly ground pepper)
- Two 12-14 ounce pork tenderloins
- Sour cream, for garnish
- Rosemary sprigs, for garnish
Prepare the grill. Bring the Balsamic Vinegar with Pear to a boil in a 2-quart saucepan over high heat. Cook until reduced by half. While the sauce is reducing, place the rub in a resealable bag and add the pork, shaking a few times until pork is covered with Pork & Lamb Herb Rub (or season the pork with salt and pepper). Grill over a hot fire for about 5 minutes, turning a few times to develop a nice seared crust. Turn grill to low (if using charcoal, move pork to the side away from the direct heat) and cook, turning occasionally, for an additional 10-15 minutes. The pork should be light pink in the center. Transfer to a cutting board, cover with foil, and let rest for 5 minutes before slicing across the grain.
To serve, spoon about 2 tablespoons of the balsamic reduction onto each plate, top with pork slices, and garnish with a dollop of sour cream and a rosemary sprig.
*To purchase these products from the Made In Napa Valley Gourmet Pantry, visit www.madeinnapavalley.com.
Wine complement: Duckhorn Vineyards Estate Grown Napa Valley Cabernet Sauvignon
