' Dunham Cellars - Eric's Pork Tenderloin

Eric's Pork Tenderloin


Eric Dunham, Winemaker
Spring 2005


4 pork tenderloins (approx 1 pound each)
Prosciutto ham (enough to wrap each tenderloin)
1 shallot chopped
4 cloves garlic minced
2 lbs. Fresh plums or 2 cans plums pitted and sliced in half
1/4 cup rice wine vinegar
1/2 teaspoon onion salt
1/2 teaspoon salt
1 Tablespoon fresh grated ginger root
1 Habanera pepper seeded and chopped
1/2 cup sugar
1 cup white wine


NOTE: Tenderloins may be cooked on the Barbeque or baked in a 375-degree oven. Wrap tenderloins in prosciutto ham, set aside. Combine plums, rice wine vinegar, onion salt, salt, ginger, habanera, sugar and white wine, set aside. Brown chopped shallot and garlic in olive oil Add plum mixture to shallots and garlic. Simmer until thick approximately 15-20 minutes. Use half the sauce to baste and coat meat. Bake in oven or grill until pork reaches internal temperature of 160 degrees approximately 35-45 minutes. Cut into medallions and serve with remaining sauce.