Grilled Pork Tenderloin with Fresh Fig Compote

¼ C Lambert Bridge Merlot
2 T Balsamic Vinegar
1 shallot, finely minced
dash Worcestershire
salt and pepper
2 pork tenderloins, sinew removed

Combine first 5 ingredients. Place tenderloins and marinade in ziploc bags,marinate for two hours. Prepare grill to medium high heat. Cook for about 9 to10 minutes. Turn and continue to cook for another 9 to 10 minutes or until porkis medium-rare and still juicy inside. Let meat stand for 5-8 minutes, sliceagainst the grain. Serve with fig compote. Serves 4.

Pairs well with Lambert Bridge Merlot and Crane Creek Cuvee

Fresh Fig Compote
¾ C figs, cut into 8 pieces
1 T balsamic vinegar
½ shallot, minced
2 T basil, chiffonade
1 t Lambert Bridge Merlot
salt and pepper

Combine all ingredients, except basil. Season with salt and pepper.Immediately before serving mix in the basil.

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