Lambert Bridge Winery

2 pork tenderloins, silver skin removed
salt and pepper
1 T butter
1 T olive oil

Preheat oven to 400°. Season the tenderloins liberally with salt and pepper. In a heavy bottom, ovenproof skillet heat butter and olive oil until smoking. Sear until caramelized and turn. Once the other side is a golden brown, finish cooking in the oven until desired doneness. Remove from oven, let rest for 3-4 minutes. Slice on the bias and drizzle with cranberry balsamic sauce.

Cranberry Balsamic Sauce
¼ C Lambert Bridge Pomegranate Balsamic vinegar
¼ C Champagne vinegar
5 Black peppercorns
2 Juniper berries
1 C Lambert Bridge Petite Sirah
½ C cranberries, if frozen, thaw and drain in a colander
¼ C sugar
2 sprigs thyme
1 bay leaf
1 C chicken stock

In a small pan combine the first 9 ingredients for the sauce. Bring to a boil and reduce heat to a high simmer. Let the sauce reduce to form a marmalade-like syrup. Add stock and simmer for one hour. Purée sauce and pour through a fine mesh strainer. Return to the stove and continue to cook on low until the sauce will lightly coat the back of a wooden spoon. Keep warm until ready to serve.

Serves 4

Pairs well with Lambert Bridge Merlot, Petite Sirah and Zinfandel