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Category: Entrée
Title: Roasted Jerk Pork with Apricot Butter Sauce
Ingredients
2 12 oz. Pork Tenderloin
1
oz. Jerk Seasoning Mix
½ c Extra Virgin Olive Oil
6
oz. Apricot Preserves
1
oz. chopped Garlic in Oil
1
oz. chopped Shallots
½ c Ingleside Chardonnay
½ lb. Butter cut Into tablespoon portions
Salt and Pepper
Directions
1. Coat tenderloins with olive oil and roll in jerk seasoning.
2.
Roast in oven at 325 degrees for approximately 1 hour.
3.
Brown garlic and shallots in sauté pan.
4.
Add Ingleside Chardonnay and reduce by half.
5.
Add 4 oz. apricot preserves.
6.
Whisk in butter one portion at a time, fully incorporating each before adding next.
7.
Spoon over sliced tenderloin.
Serves 4
Provided by Bruce Perrygo, Ingleside Vineyards, Virginia.
