2 pound Pork Tenderloin, trimmed and cleaned
¼ cup olive oil
sea salt and fresh ground black pepper
½ cup Sonoma Valley Cabernet Sauvignon
1 teaspoon fresh thyme, chopped fine

Preheat oven to 400 degrees.  Place pork tenderloin in a baking pan, drizzle with olive oil, sprinkle with sea salt, black pepper and thyme.  Pour wine over pork and place in oven and bake for 30 minutes, occasionally brushing with wine and olive oil mixture.  Check temperature, cook to 160 degrees and remove from oven. Serve with Cabernet Rhubarb Reduction and glass of Sonoma Valley Cabernet Sauvignon.

Cabernet Rhubarb Reduction
Served with Pork Tenderloin
Created & Copyright by Sheana Davis, The Epicurean Connection

3 tablespoons olive oil
1 teaspoon fresh garlic, chopped fine
½ cup leeks, sliced thin
½ cup Rhubarb, sliced thin
¼ cup dried cherries, chopped fine
½ cup  Sonoma Valley Cabernet Sauvignon
¼ teaspoon vanilla
sprinkle of sea salt and fresh ground black pepper.

In a heavy bottom sauté pan, over medium flame, heat olive and and sauté garlic for one minute.  Add in leeks and continue to sauté for 3-4 minutes.  Add in rhubarb, dried cherries, Sonoma Valley Cabernet Sauvignon and vanilla.  Bring to a simmer and reduce heat to low.  
Sprinkle with salt, pepper and allow to reduce to a thick syrup, approximately 5-7 minutes. Taste, adjust seasoning and enjoy with roasted pork tenderloin and a glass of Sonoma Valley Cabernet Sauvignon.