© 2004 Lynne Rossetto Kasper
Serves 4 to 6
If possible, marinate pork overnight. Serve with green beans, Basmati rice and sweet onion salad.
Meat and Pan Sauce:
1. Puree marinade ingredients in food processor. Pour into a heavy plastic bag, add pork, work to coat with marinade, seal and refrigerate 2 to 24 hours.
2. To cook, heat the 2 tablespoons oil in a 12-inch skillet over medium high. Lift meat from bag and pat dry. Slowly brown pork on all sides. Sprinkle with a little salt and a generous amount of pepper.
3. Turn heat to medium low and continue cooking, turning often, 15 minutes, or until an instant reading thermometer in the center of the tenderloin reads 145°. As pork cooks, if pan juices threaten to burn add a little water and scrape them up.
4. Remove pork to a serving platter and let rest. Add remaining marinade from the bag, along with the second quantity of wine. Bring to a boil, stirring with a spatula. Cook 2 minutes, or until thick, reduced and delicious. Pour over pork and serve.
John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.