Suggested food pairing for Tamayo Family 2006 Pinot Noir

Recipe: Grilled Pork Tenderloin with Pinot Fig Sauce

• 2 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)

1. Marinate tenderloins for at least 1 hour in the oyster sauce, rosemary and pepper.

2. Start an indirect hot fire off to one side of B.B.Q.

3. Sear tenderloins directly over coals to get nice marks.

4. Once the outside is seared, move to the cooler part of the grill and cook for another 8-10 minutes.

5. Remove from heat and let rest for 10 minutes.

6. Slice and serve with the Pinot Noir Fig Sauce.

Pinot Noir Fig Sauce Ingredients:

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

PREPARATION/Pinot Noir Fig Sauce:

1. In a saucepan, combine figs and Pinot Noir. Bring to a boil and reduce to a simmer.

2. Simmer until liquid is almost gone, then add balsamic vinegar and reduce liquid by 1/2.

3. Place ingredients in a blender with the water and puree until smooth. Season with salt and pepper.

• Recipe from Domain Carneros