Pork Tenderloin Glazed in Zinfandel Mustard with Garlic Green Beans

Pair with our Aglianico. We hope you enjoy the pairing!

Pork Tenderloin and Mustard Glaze

INGREDIENTS:

2 lb pork tenderloins cut in 3/4  inch pieces
2 T olive oil
½ cup of Seghesio Kitchen Zinfandel Mustard
8 oz chicken stock
2 oz butter
Salt and pepper to taste

TECHNIQUE:

1. Place pork between two pieces of plastic wrap and pound gently with rolling pin to slightly flatten
2. Season to taste with salt and pepper
3. Heat olive oil over medium-high heat until hot
4. Set pork in pan and cook for 4 minutes or until golden brown, then flip and repeat on the other side
5. Remove from pan and reserve on a plate; depending on the size of your pan you may have to work in batches
6. Once all pork is cooked, pour out any grease and add chicken stock; bring to a boil and scrape up any brown bits
7. Add mustard and reduce over medium heat until reduced by half and thickened
8. Return pork to pan and cook for 2-3 minutes until sauce is coating pork
9. Turn off heat and add butter; stir until melted and incorporated evenly

Garlic Green Beans

INGREDIENTS:

1 lb green beans, ends trimmed
2 t minced garlic
¼ cup of water
1 T butter
2 t chopped parsley
Salt and pepper to taste

TECHNIQUE:

1. Put green beans and water in sauté pan and cover
2. Turn heat to medium; once boiling, cook for 5 minutes or until beans are bright green and tender
3. Remove cover and cook until water is evaporated
4. Add butter and garlic and cook until garlic is toasted
5. Remove from heat; add parsley and season to taste with salt and pepper

Note: Serve with a side of your best mashed potatoes

Learn more about the 2010 Aglianico and purchase. >