Grilled Pork Tenderloin with Pinot Fig Sauce

Fire up your grill and get ready for a hearty summer barbeque. Nothing could be finer than to pair this meal with the perfect barbeque wine. Open up a bottle of 2000 Domaine Carneros Pinot Noir to complete this feast.

2 Each Pork Tenderloins -- Fat removed
1/2 Cup Oyster Flavored Sauce*
1 Sprig Fresh Rosemary -- Rough chopped
1 Teaspoon Fresh Ground Black Pepper
1 Tablespoon Oil -- (optional)

- Marinate tenderloins for at least 1 hour in the oyster sauce, rosemary and pepper. (Do not add any salt, the oyster sauce has plenty.)
- Start a very hot fire off to one side in your favorite B.B.Q.
- Sear tenderloins directly over coals to get nice marks. (you can add a little oil to the tenderloins to prevent sticking).
- Once the outside is seared, move to the cooler part of the grill and cook for another 8-10 minutes.
- Remove from heat and let rest for 10 minutes.
- Slice and serve with the Pinot Noir Fig Sauce.
- It is recommended that this recipe should be prepared with a minimum of 1 glass of Pinot Noir (for the cook!).

*Oyster flavored sauce can be found in the Asian food section of most supermarkets and tastes horrible raw.

Pinot Noir Fig Sauce

2 Cups Figs -- trimmed and split
1 Cup Pinot Noir
1/2 Cup Balsamic Vinegar
1/2 Cup Water
Salt and Pepper

-In a saucepan, combine figs and Pinot Noir. Bring to a boil and reduce to a simmer.
-Simmer until liquid is almost gone, then add balsamic vinegar and reduce liquid by 1/2.
-Place ingredients in a blender with the water and puree until smooth. Season with salt and pepper.

Serve with the Domaine Carneros Pinot Noir.

Bon Appétit!

Suggested Wine:
Estate Pinot Noir

Serves:
4 guests