Served with fresh berries and Italian cookies this will have your family and friends swoon and beg for more. The recipe will make enough for 3 to 6 people depending on serving size provided.

You will need:
6 large egg yoks
6 tsp. powdered (icing) sugar
6 TBSP Vino Cotto di Montillo

Prepare the Zabaglione:
Put egg yolks in a stainless steel bowl placed over a sauce pot containing about one or two cups water. Bring water up to a slow boil and using a whisk cream the eggs until they grow in volume and start to change to a pale yellow color and starts to thicken. [NOTE: You can use a double boiler instead of the bowl over pot technique.] You can’t walk away while doing this or the eggs will scramble. Briskly whisk in sugar, continue to whip to add more volume and lighten the color. Add Vino Cotto and continue to whisk. You will know when the mixture is ready as it will coat the back of a spoon.

Pour equal amounts of the mixture into serving glasses (I use martini glasses as it makes for a classy visual). Serve warm.

We were given an opportunity to try a new product from Montillo Italian Foods. Vino Cotto di Montillo is a a semi-sweet reduction of premium wine grapes that has been used in Calabrian cooking for generations. We combined the Vino Cotto with raisens and pine nuts creating a sauce that is not only unique but very satisfying. Even your most demanding gourmand will appreciate this rather simple presentation. As with our other recipes we try to develop new ideas with the home cook in mind. We strive to create a meal that takes 30 minutes or less in cooking time. This pork tenderloin recipe turned out great. The earthy richness of the polenta is a perfect compliment to the fragrant sauce.

You will need:
Pork Tenderloin – approx. 4 oz/serving
Sea Salt and fresh ground pepper
Olive Oil
Unsalted butter
Pine nuts – approx. 1 oz/serving toasted
Raisens – approx. 1 oz/serving (soak raisens in Vino Cotto – use enough to cover)
Vino Cotto di Montillo – approx. 5 TBSP/serving
Salt free chicken stock – approx. 2 TBSP/serving
Polenta – approx. 1/4 cup dry/serving.

Prepare the pork:
Remove any excess fat and silver skin from tenderloin. Cut into tournedos at least one inch thick, season with sea salt and pepper. In a sauté pan large enough to hold the tournedos without crowding brown until a nice rich crust is formed (about 6 minutes/per side). Don’t walk away from this step as to negate the possibility of burning. If your pan is not large enough you can brown the pork in batches. Remove pork from pan and place in oven preheated to 350° F and cook until internal temperature reaches 140° F. Remove from oven and keep warm. Remember that the pork will continue to cook while it rests and will come to 145 – 150° F for serving.

For the sauce:
Pour off any excess fat from the sauté pan. Heat the pan on high for about a minute then off heat add the chicken stock, return to heat and deglaze. Reduce the stock by about 1/2 then add Vino Cotto and soaked raisens. Bring to a rapid simmer then add 1TBSP cold butter and swirl into sauce. Return pork tenderloins to sauce to warm through. Add pine nuts just before serving. Cook polenta according to package recipe. Spoon polenta onto serving plate, top with Pork Tenderloin tournedos and spoon sauce over all.

You will get rave reviews with this one. Enjoy!

To purchase an 8.5 oz. bottle of Vino Cotto di Montillo for the low price of $15.95/bottle just send us a note.