Pork tenderloin makes a great meal as it is, but add a wonderful sauce and you've got an even better meal that works both for the family and for entertaining.  Annette Bergevin from Bergevin Lane Vineyards (Walla Walla, WA) has just that kind of pork tenderloin recipe.  Her "Pork Tenderloin with Joannie's New and Improved Sauce" starts with a tasty pork tenderloin rub and finishes with a mouth watering sauce.  The sauce combines chicken stock, Bergevin Lane Vineyards Calico White Wine, sour cream, and Dijon mustard.  As Annette says "This is great with roasted new potatoes and steamed vegetables".  And, of course, the rest of the wine!  Yum.

Pork Tenderloin with Joannie's New and Improved Sauce

Recipe by Annette Bergevin, August 2007

• 2 approximately 1lb Pork Tenderloins - whole
• 1 tsp Italian Seasoning
• 1 tsp Onion Powder
• ¼ tsp Cracked pepper
• 1 tsp Garlic salt
• 1 tsp Sara's Tuscan Salt (or any fun salt blend you have in the pantry)
• 1 tsp Steak Seasoning (I use Montreal but you can use your favorite blend)
• 1 tsp Brown Sugar
• 2 Tbl Olive Oil
• 1 shallot - diced
• 1 cup (and approx. 4 - 6 oz to enjoy
• while cooking!)  Bergevin Lane Vineyards Calico White Wine - You can substitute a nice dry white wine - Viognier preferably.  
• 1 cup Chicken Stock
• 1 Tbl Dijon Mustard
• ¾ - 1 cup sour cream  
• 4 Tbl chopped tarragon (plus extra sprigs for garnish)
• salt/pepper - to taste

Mix dry rub (Italian Seasoning thru brown sugar) and taste for flavor, rub on pork and let sit up to 2 hrs or at least 30 minutes.  

Heat oven to 375 degrees.

Remove pork from the refrigerator  approximately 30 minutes before searing.  In oven proof sauté pan, sear pork in olive oil until browned on all sides.  Place in oven and bake until internal temperature reaches 160 degrees.  Place pork on platter and cover with foil.  Put pan from oven on stove top and turn on medium to medium high heat and add diced shallots to pan.  Cook about 1 - 2 minutes until soft and add Calico White wine.  Cook until wine almost completely evaporates and add 1 cup of chicken stock.  Cook approx. 1 minute and add Dijon mustard.  Take off heat and add ¾ to 1 cup of sour cream plus 4 TBS chopped Tarragon.  Stir sauce and add juices from resting pork.  Add fresh ground pepper and salt to taste.  Put sauce back on the burner and add pork back to pan just to heat.  Slice Pork in 1 ½ inch slices and pour sauce over top.  You can garnish with whole tarragon sprigs.

Enjoy!  

About Bergevin Lane Vineyards Calico White Wine

The Bergevin Lane Vineyards Calcio white wine is incredibly aromatic with a lovely nose and palate of candied pears, and citrus. Underlying hints of tropical notes and vanilla are nicely complimented by the pleasant, crisp acidity on the finish. Enjoy with seafood, goat cheese crostinis, or chicken or pork dishes... or this wine is a great sipper! This wine is dry with no residual sugar. The Viognier is barrel fermented.

About Bergevin Lane Vineyards

Annette Bergevin (5th generation Walla Wallan) and Amber Lane co-founded and created Bergevin Lane Vineyards along with Gary Bergevin (Annette's father).  The winery officially opened its doors in May 2003 and is housed in a 20,000 square foot "modern industrial" building located in downtown Walla Walla.  Current production is 7,300 cases of premium red and white wines.  Small lots of Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, Rose', Viognier, Intuition - Reserve Bordeaux Blend, and Reserve Syrah are carefully crafted.  On a larger production scale the Calico Red - our proprietary blend of 5 varietals and Calico White - a white wine blend - are designed to be excellent value priced wines.  We create our wines to be distinctive.  Harmonious between the fruit and oak, fruit forward and structured so that they may be enjoyed and remembered.  We invite you to, "share a bottle and tell a friend".

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