Pork Medallions in a Red Currant Sauce

1/2  teaspoon  dried thyme
1/2  teaspoon  salt
1/4  teaspoon  smoked paprika
1/4  teaspoon  dried rubbed sage
1/8  teaspoon  black pepper
1  (1-pound) pork tenderloin, trimmed
Cooking spray
1/3  cup  red currant jelly
3  tablespoons  cider vinegar
2  tablespoons  chopped fresh chives

1. Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each piece between 2 pieces of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.

3. Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork; sprinkle with chives.

Kenneth Volk • 2005 • Merlot • Paso Robles, California • 3347675

Grape: Cabernet Sauvignon 45%, Merlot 36%, Petit Verdot 7%, Syrah 7%, Malbec 5%

appearance - bright, clear

color : medium purple

aroma - strong

flavors (smell + taste)

sweetness - dry, slight sweetness

acidity - round

oak - burnt wood

fruit - plums, blackberries

earth - black pepper, chocolate

body - full

tannins - moderate

alcohol - 14.1%

serving notes - decant and allow to breathe for one hour before serving.

 • In France, Merlot is thought of as an insurance grape. It ripens earlier than Cabernet Sauvignon, and should Fall weather turn sour, the Merlot that is already in the vats can still produce a good wine. It was California who thrust this grape into a starring role. In the 70's and 80's that star shown brightly. But a movie called Sideways changed all of that and the Merlot tide has definitely turned. But take heart Merlot lovers, a few producers are making some beautiful Merlot varietals.