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Pork Tenderloin with Zinfandel Reduction Sauce served over Ratatoulle Click here to download PDF MEAT                                     2 LBS PORK TENDERLOINS               1 TBSP OLIVE OIL                                         SALT AND PEPPER     RATATOULLE 2 ZUCCHINI- DICED 2 YELLOW SQUASH- DICED 1 CUP MUSHROOMS- DICED 1 CUP CHERRY TOMATOES-HALVED       SALT AND PEPPER TO TASTE SAUTE ALL INGREDIENTS IN OLIVE OIL            MOODY PRESS ZINFANDEL SAUCE 2 CUPS MOODY PRESS ZINFANDEL 2 CUPS BEEF STOCK 3 TBSP WHOLE BUTTER BOIL ZINFANDEL AND REDUCE TO ½ CUP. ADD BEEF STOCK AND REDUCE BY HALF. WHIP IN 3 TBSP WHOLE BUTTER. SEASON WITH SALT AND PEPPER. REMOVE FROM HEAT. RUB SALT, PEPPER AND OIL ON PORK TENDERLOINS. GRILL FOR APPROX 15 MINUTES, TURNING FREQUENTLY TO BROWN ALL SIDES. DO NOT OVERCOOK. PORK SHOULD REACH 140 DEGREES INTERNAL TEMPERATURE. REMOVE FROM FIRE AND COVER WITH ALUMINUM FOIL FOR 10 MINUTES.SLICE THINLY. POUR THE JUICES FROM PORK INTO ZINFANDEL REDUCTION. PLATE RATATOULLE,THEN SLICED PORK, AND COVER WITH ZIN SAUCE.