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.

Oven-Fried Chicken

Specially created for pairing with the Broadmoore Estates 2008 Zinfandel

Ingredients:

1/4 cup flour

1 1/2 teaspoons seasoned salt

1/2 teaspoon McCormick Oregano Leaves

1/4 teaspoon McCormick Black Pepper, Ground

1 1/4 pounds boneless skinless chicken breasts halves or thighs

1/4 cup milk

1 tablespoon butter, melted

Directions:

Preheat oven to 425 degrees F. Spray 15x10x1-inch baking pan with no stick cooking spray.

Mix flour, seasoned salt, oregano and pepper in shallow dish. Moisten chicken with milk. Coat evenly with flour mixture. Place chicken in single layer on prepared pan. Drizzle with melted butter.

Bake 15 to 20 minutes or until chicken is cooked through.

Makes 5 servings.

Recipe and Photo Courtesy of McCormick & Company, Inc.