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Category: Entrée

Title: Roasted Jerk Pork with Apricot Butter Sauce


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


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.

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