Simple and Elegant Holiday Recipes

GRILLED MUSHROOMS: clean and remove stems from three Portobello Mushrooms, place caps on plate with gills up.
 In a small bowl combine 1/4 cup of canola, 3 tablespoons chopped onion, 4 cloves garlic (minced), 4 tablespoons balsamic vinegar. Pour evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately with 2008 Sequana Sarmento Santa Lucia Highlands Pinot Noir

PORK TENDERLOIN IN A CHERRY AND CRANBERRY SAUCE: In a small bowl combine 1 tablespoon cornstarch, 1 1/2 cups cranberry juice and 2 teaspoons Dijon mustard until smooth.

Sprinkle 1 1/2 pound pork tenderloin, thinly sliced, with 2 teaspoons lemon-pepper seasoning.
In a large skillet cook port in 3 tablespoons of butter for 4-5 minutes on each side. Remove.

Stir in cornstarch mixture and add to the skillet - bring to a boil add 1 cup dried cherries and 3 tablespoons cherry preserves cook and stir until thickened.

Return Pork Loin to pan and cook for until heated through.
Serve with 2008 Sequana Dutton Range Pinot Noir