Pork Tenderloins with Pinot Mushroom Reduction

“The juicy flavors of the pork combined with the Mushroom Pinot sauce bring out the richness and cherry notes in the wine, and allowing for a long and fruity finish.”

– Kristy Ramirez, AVV’s Hospitality Director

Pork Tenderloin (approx. 2 to 3 lbs)
1 ½ Tbsp. AVV Olive Oil
2 cloves garlic, minced
3 medium mushrooms, sliced
½ cup chicken stock
¼ cup AVV Estate Pinot Noir
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder

Combine salt, pepper, and garlic powder in small bowl and set aside. Slice Pork Tenderloin into ½ inch thick pieces and sprinkle both sides of meat with salt, pepper, and garlic powder mixture. Heat olive oil in large sauce pan and add pork medallions. Cook meat for approximately 10-15 minutes; 5-8 minutes on each side, depending on preference of doneness. Remove pork from pan and allow meat to rest.

Add garlic, mushrooms, chicken stock, and Estate Pinot Noir to the sauce pan and cook for approximately 2 to 3 minutes, or until liquid is slightly reduced.

Drizzle sauce over pork medallions and serve with Alexander Valley Vineyards 2014 Estate Pinot Noir.