| Title: | BBQ Pork Tenderloin |
| Wine Pairing: | Chardonnay, Gewurztraminer, Pinot Noir, Rioja, Rose, Zinfandel |
| We Recommend: |
Bodegas Aldeanueva Azabache 2005 Old VIne Garnacha Wertzberger 2006 Zinfandel Dry Creek Valley |
| Ingredients: | 1 lb pork tenderloin 1 medium onion, chopped 2 tablespoons olive oil 1 garlic clove, minced 1/4 cup ketchup 1/4 cup ketchup-style chili sauce 1 tablespoon Worcestershire sauce 2 teaspoons cider vinegar 1/2 teaspoon hot sauce such as Tabasco 1 cup water |
| Instructions: | Trim pork of excess fat and silver skin, then cut crosswise into 1/4-inch-thick slices. Cut each slice into 3 strips. Cook onion in oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add ketchup, chili sauce, Worcestershire sauce, vinegar, hot sauce, and water and simmer, uncovered, stirring occasionally, about 5 minutes. Add pork and simmer, covered, until pork is cooked through and tender, 8 to 10 minutes. Transfer pork with a slotted spoon to a bowl and cover to keep warm. Boil remaining sauce, stirring occasionally, until slightly thickened, about 3 minutes. Pour sauce over pork. |