Grilled Pork Tenderloin with Balsamic Vinegar

Specially created for pairing with the Fog 2008 Zinfandel

Ingredients:
2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, OR sage OR thyme
1 teaspoon garlic, chopped
Salt and pepper, to taste

Directions:
Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper.

Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until meat thermometer inserted reads 160 degrees F. Slice to serve.

Serves 4.

Recipe and Photo Courtesy of National Pork Board.

"Happy" Pork Chops

Specially created for pairing with the EVO 2008 Cabernet Franc

Ingredients:
6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup water
2 cups chicken broth
fresh cilantro, chopped

Directions:
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeno chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 160 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.

Makes 6 servings.

Recipe and Courtesy of National Pork Board

America's Favorite Pork Chops

Specially created for pairing with the Broadmoore Estates 2008 Sangiovese

Ingredients:
4 pork chops, 3/4-inch thick
3/4 cup Italian dressing
1 teaspoon Worcestershire sauce

Directions:
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).

Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time, until internal temperature on a thermometer reads 160 degrees F.

Makes 4 servings.

Recipe and Photo Courtesy of National Pork Board