CHARLESTON, W.Va. -- I don't think there is any more versatile and tasty cut of pork than the tenderloin. In the past, I have regaled readers with various culinary treatments for that long and lean piece of pig meat. And today, I'll share another.
I call this recipe "Tipsy Tenderloin" because the marinade requires a glass of dry red wine (and also because I think it's only fair to reward the pig for his sacrifice). And I suggest you reward yourself with a sip or two from the same bottle for preparing this lovely dish. So, here goes ...
I accompany this dish with orzo in a light tomato sauce and served the remainder of the 2009 Foxglove Zinfandel ($19), used in the recipe, to wash it all down. I think a Sangiovese or old vine Grenache would be an excellent choice for this dish, too.
1 pound pork tenderloin, trimmed of all fat
8 ounces of dry red wine (see wine suggestion above)
1 teaspoon of chopped fresh rosemary
2 tablespoons of balsamic vinegar
2 cloves of garlic chopped
1 small onion chopped
2 tablespoons of flour
1/2 pound of shredded mozzarella
8 ounces of Italian sausage
3 ounces of extra-virgin olive oil
1 red bell pepper cut into thin, 2-inch-long strips