Mediterranean Pork Tenderloin
  Goosecross Cellars Recipe for Syrah  
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.
 | (800) 276-9210