Sautéed pork tenderloin medallions in a plum sauce

Our good friend, Meredith, gave us another wine to try several weeks ago. It was a 2018 Cameron Corner Australian Chardonnay. I decided to pair it with pork tenderloin and asparagus. Time for some home cooking!

To recreate this pork dish, one must marinade the pork first. It consisted of salt, pepper, nutmeg, ground ginger, India turmeric, French thyme, cayenne pepper, smoked paprika, garlic, Worcestershire sauce, red finger hot peppers, and curly parsley. The asparagus was marinated with salt, pepper, smoked paprika, and olive oil. The sauce consisted of garlic, red finger hot peppers, one onion, three plums, and butter.

We cooked everything separately. The pork was pan cooked by itself, as was the sauce. Once the pork was near a medium temperature, but still slightly pink, we added the sauce. The heat from the sauce would finish cooking the pork. We baked the asparagus for about 10-15 minutes in the oven at 375.

Everything paired beautifully with the wine. It had a wonderful light, citrus and crispy note to it. Considering how many hot peppers I used in this dish, a wine like this was perfect. It balanced the heaviness and heat of the dish. Once again, I have to thank Meredith for giving us a wonderful wine to try! Please make sure you visit her website. She does many yoga-wine classes and retreats!

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