Pork Tenderloin with Spicy Rosemary Sauce EntréePork “The entrance to the caves at Alexander Valley Vineyards is surrounded with rosemary bushes, which has been the inspiration for this recipe and many fine meals.” -Stewart Vandenberg, AVV Western Regional Sales Manager – Serves 4-6 – 2— 1 lb. Pork Tenderloins (fat trimmed & silver skin removed) 4 sprigs of rosemary 2 cloves of garlic, sliced 1 Tbsp. country style mustard 1 Tbsp. AVV Olive Oil black pepper Sauce: 2 cups AVV Syrah 2 shallots, minced 1 Tbsp. jarred green peppercorns, chopped 1 tsp. fresh rosemary, minced 4 cups beef stock Marinate tenderloins by placing in a large sealable heavy duty plastic bag. Drizzle them with olive oil and then rub mustard onto each tenderloin. Add a few grinds of fresh black pepper, then sprinkle in the sliced garlic and rosemary. Refrigerate for 2-3 hours. Pull the bag out and let rest at room temperature for a half hour before grilling. Discard the garlic and rosemary sprigs. Sauce: Sauté shallots and minced rosemary in a bit of olive oil for a couple of minutes. Add AVV Syrah and simmer until you have reduced to about 1 cup of liquid. Add the peppercorns and stock and simmer until reduced to 2 cups of liquid. Grill each tenderloin for about 3 minutes on all four sides. Remove from the grill and tent under aluminum foil for about 5 minutes. Slice into ½ inch slices and drizzle with sauce. Serve the remaining sauce on the side. *Try serving the pork with a side of shredded brussel sprouts, pan fried with pancetta, topped with blue cheese & walnuts, and a side of scalloped sweet potatoes.