"Serious Wine for Non-Serious People"

The Vineyard's "Living with Wine" Menu Idea....  Magnolia

Roasted Pork Tenderloin

with sautéed Apples and Walnuts

The pan seared fruit and nuts are a great accomplishment to go with the marinated Pork Tenderloin. This dish gives the fruit sensation and

pared with the Magnolia, it's a great showing of

"Southern Hospitality" at it's best. Cheers~

Ingredients

Preparation and Design

1/2 cup extra virgin olive oil

1 pork tenderloin

2 red apples

2 cups crushed walnuts

chipotle and lime marinade

(KC Masterpiece)  

2 tablespoons cinnamon

4 tablespoons sugar

course black pepper

course sea salt

1 asparagus bunch

Marinate Pork Tenderloin for 24 hours. Place on grill directly away from heat. Flip  every so often to avoid dryness. Grill

time is usually 30-40 minutes at medium heat. As completed, remove at let sit for 15 minutes before knifing into thin slices.

In sauté pan, heat your olive oil and add the sliced apple chucks and walnuts. Sprinkle with cinnamon and sugar. Cover with lid and allow the heat to turn the apples to a roasted brown.

Clean asparagus and place in double layers of foil. Drizzle with olive oil and sprinkle with sea salt and black pepper. Wrap and pinch the foil together to hold in moister. Place on grill directly over heat. Grill time is usually 12-15 minutes until soft.

Add slices of tenderloin to plate, and garnish with the apple/walnuts on top and asparagus on the side.