Chemin De Terrem Vin 2006

This Meritage hails from A to Z in the Rogue Valley in Oregon.  Once you pop the bottle, you’ll see the cork is unusually dark, but this is a good thing.  If you pour it right after opening it you will notice raspberry, cherry, cocoa and tobacco.  If you let it breathe, you’ll be rewarded with plum, pepper and cedar.

The blend is 44% Merlot, 17.5% Cabernet Sauvignon, 17.5% Syrah, 9% Cabernet Franc, 6% Sangiovese, 4% Grenache and 2% Pinot Noir.

This is aged 18 months in the barrel and then another 15 months in the bottle.  Yes, this nectar of the gods is aged to perfection.  Now how much will this crazy blend cost you?  Twenty bucks? Fifteen bucks?  Hell no, this great bottle of juice is only $12!!!  You’re crazy if you think you can get a Meritage of this quality at a cheaper price.  Go buy it today.  Seriously, stop reading this and buy me a bottle or two while you’re at it.  You’re welcome!

Marinated Pork Tenderloin

Before you even ask, no, that’s not our baby.  But she is pretty damn cute isn’t she?  This is Elise, the daughter of our good friends Matt and Jessie and she is the first baby, or person for that matter, to approve these posts with her pinkie up!  Look at her, she’s styling!

Now on to the food if Elise will allow it.  Are we good Elise?  Cool, thank you for your approval. 🙂

Pork tenderloin, who doesn’t like it unless you’re allergic to pork?  Well, I’m not and Nikki isn’t, so we like it like a mofo.  Start by getting the silver skin off of the tenderloin and then set aside.  Combine the following:

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sherry
• 3/4 teaspoon dried minced onion
• 1/2 teaspoon cinnamon
• 1 tablespoon olive oil
• 1 clove minced garlic
• 1  pork tenderloin

Throw all of those in a bag and marinate for six hours.  Then heat up your grill to at least 450 and cook for around 17-20 minutes, turning to cook evenly.  Let it rest for around five minutes and then slice it into medallions and there you go, an awesome simple meal.

We served this with sweet potato fries and sauteed broccoli.  The fries we cut, coated with a little oil and dressed with salt, pepper, cayenne and rosemary.  The broccoli is cooked with a bit of garlic butter, onion and red pepper flakes.

You know the drill by now, consume and enjoy!