Pork Tenderloin with Pinot Noir Onion Jam
- 1 – 12 ounce Pork Tenderloin
- 1 Tbs dried Sage, Thyme, or Oregano (or a mix of all three)
- Kosher Salt & Ground Black Pepper, to taste
- 3 Tbs Maple Syrup
- 2 Tbs Cider vinegar
- 2 tsp Dijon mustard
From the kitchen of Chef Burt Cohen of Boont Berry Farm in Boonville, CA
Preheat oven to 350°F.
Trim tenderloin of any skin with a paring knife. Pat pork dry with paper towels. Coat pork with herbs, salt, and pepper.
In a preheated skillet, sear pork until browned on all sides. Transfer to a baking dish or roaster and cook, covered, in 350°F oven, until pork registers 165 degrees, approximately 30 – 45 minutes.
When pork is thoroughly cooked, brush with Maple Glaze and continue cooking for 2 to 3 minutes. Cool and slice pork. May be cooked a day ahead and reheated gently for serving the next day.
Serving Suggestions: Serve as a main course with a generous dollop of Handley Cellars Pinot Noir Onion Jam on the side, or serve as an appetizer on a crostini between a smear of Mendocino Mustard (or your favorite spicy mustard of choice will do) and a taste of Onion Jam topped with a sprig of cilantro, if desired.