Featuring our Cherry Zinfandel Fruit Spread
serves 4
sounds fancy maybe
but this recipe is super easy
1. One 12-14oz pork tenderloin
2. 1 jar Oregon
Growers and Shipper Cherry Zinfandel Fruit Spread
3. 4 oz whole milk ricotta
4. 1 bunch green onions
5. One 8 oz. can chicken stock
6. 1 package of quick cook polenta
7. 1 bottle of Red Zinfandel (dont be cheap
buy something good and enjoy with this meal)
8. Salt and Pepper
9. 2 tbls extra virgin olive oil
Preheat the oven to 375
degrees.
Heat an ovenproof sautι pan to medium
high on the stove.
Season the pork loin all over with salt and
pepper. Add a little oil to the pan and brown on all
sides.
Place in oven to complete cooking (total cooking
time should be 15 minutes).
Meanwhile prepare the polenta according to the
directions on the box, but be sure to substitute the
water they call for with the chicken stock.
Once the polenta has cooked add the ricotta
and ½ c chopped green onions adjust the
seasoning with salt and pepper and add 1 Tbls extra
virgin olive oil mix well and cover to keep
warm.
After 15 minutes the pork loin should be done.
Remove it from the pan and set aside to rest.
Drain off excess fat from the pan and return
to medium heat.
Deglaze with 1 c of zinfandel being sure to
get all the good little bits of flavor off the pan.
Simmer 2-3 minutes.
Add 2 heaping tablespoons of
Cherry Zinfandel Fruit Spread
to the pan stirring until the jam has melted into the
sauce. Season with a few grinds of fresh pepper.
To serve: place a few spoonfuls
of polenta in the center of each of the four plates.
Slice the pork loin at an angle into Ό slices.
Arrange 3-4 slices on the polenta and spoon the sauce
over top.
Enjoy.
