Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Syrah
Ingredients:
2 pork tenderloin (1 ½ pounds each)
2 tablespoons chili powder
2 tablespoons cumin
¼ teaspoon garlic salt
For the sauce:
8 ounces plain yogurt
2 tablespoons mayonnaise
½ cup cilantro leaves, loosely packed
½ small red chili pepper, minced
½ lime, juiced
6 basil leaves, chopped
¼ teaspoon ground coriander
½ teaspoon fennel seed
Directions:
In a small bowl, combine chili powder, cumin and garlic salt. Spread seasoning in baking pan. Roll pork tenderloin in the spices and refrigerate 3 hours.
To make the sauce, combine all sauce ingredients in a food processor and process until smooth. Refrigerate until ready to serve.
Prepare BBQ and heat grill to low fire. Caramelize the outside of the tenderloin by turning meat on all sides, about one minute per side. Cover the grill and cook through over low fire approximately 28 minutes, turning every 7 minutes. Remove meat from grill, cover with foil and let cool 10 minutes.
Slice pork tenderloin into ½-inch slices, arrange on plates, and spoon sauce over the top. Serve with rice pilaf, Greek salad and Goosecross Syrah.
Serves 4
