I'm always looking for recipes that look like they take hours to prepare but in fact take as little as 30 minutes. This pork tenderloin stuffed with figs and pistachios is one of them. And what's even better, this recipe comes from a California winery I recently reviewed.
Aged in oak for 18 months, the 2015 Stone Oven Red (purchased $25.00, 14.7% alc.) is a blend of 78% Grenache, 20% Syrah and 2% Mouvedre. Pouring the wine into the glass, the color was a luscious dark red. The aromas initially detected were dark berry (blackberries), with a slight hint of spice. Tasting the wine, the flavors were dark cherry, plum and vanilla, and it filled the mouth. The finish was long, dry and satisfying. This was a well-balanced, food friendly, easy to drink wine.
The 2013 Select Chardonnay (purchased $20.00 14.5% alc.) had a nice medium straw-yellow color in the glass. I detected aromas of marigold and pineapple on the nose with flavors of tropical fruit and a slight hint of minerality at the back of the mouth. The finish was smooth butter, vanilla and honey.
Tasting the wine, the flavors were concentrated in the center of the mouth. The taste was smooth with mild tannins with a slightly acidic finish. The group agreed that it was a well-balanced wine, light to medium-bodied and easy to drink with or without food. We enjoyed this wine with cheese, crackers and parmesan-stuffed olives.