2006 Cabernet Sauvignon – Grilled Pork Tenderloin with Four-Herbed Pesto
2006 Cabernet Sauvignon – This year’s Cabernet Sauvignon is a full-bodied wine with aromas of cherry, currant and eucalyptus. The rich tannins are balanced by a bright finish with notes of vanilla and toasted French oak. Drink now or age 3-7 years.
Grilled Pork Tenderloin with Four-Herbed Pesto
Grilled Pork Tenderloin
2 pork tenderloins (1.5 to 2 lbs total)
1 T olive oil
2 tsp garlic powder
2 tsp salt
2 tsp black pepper
2 tsp dried Italian seasonings
Cover pork with oil, garlic powder, salt, pepper and Italian seasonings. Grill over medium-high on a clean well-oiled grate. Turn every 15 minutes until internal meat temperature reaches 160 degrees. Cover and let rest for 10 minutes. Slice 1⁄4- 1⁄2” on the diagonal. Cover with Four Herb pesto.
3/4 cup chopped fresh parsley
1/3 cup chopped fresh oregano
3 T chopped fresh rosemary
3 T chopped fresh thyme
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon grated orange peel
1/2 teaspoon salt
In a blender- pulse until completely combined.
Spoon over warm meat.