Wine Pairing: Created to enjoy with Windsor Vineyards Zinfandel.

Serves 6

2 Pork Tenderloins (about 1.5 lbs each)
1 cup of Windsor Zinfandel
2 cups of dried nectarines cut in small pieces*
Olive Oil
Kosher salt
Black pepper
Handful of fresh herbs - thyme, sage, summer savory
Butcher String

Heat outdoor grill until very hot.

While the grill is heating, pour zinfandel over chopped nectarines and heat on high in microwave for about 3 minutes, or on stove until just before boiling. Remove from heat and let fruit re-hydrate for about 10 minutes. Add sugar to taste.

Slightly flatten both tenderloins and cut a pocket lengthwise in each. To cut the pocket, make a slit lengthwise down the side, and around one or both ends, to form a flap. Fill with the fruit and tie with butcher string to secure stuffing.

Rub both tenderloins with olive oil, salt, pepper and herbs. Insert meat thermometer all the way through so you are sure it is in the meat and not the nectarine stuffing.

Brown all sides of both tenderloins on a hot outdoor grill. Turn grill to medium, close lid and cook until meat reaches internal temperature of 150 degrees - about 20 minutes. Heat to160 degrees if you like pork well done.

Take off grill and let sit 10 minutes before carving in thick medallions.

Serve with crunchy oven roasted rosemary potatoes and spring greens with vinaigrette.

Preparation tips:

*dried peaches or apricots will also work, but we like the tart sweet flavor of nectarines best.