Pair with 2010 Lytton Springs
Third course of the Ridge Holiday Feast Menu
Wines and recipes for all six courses available in the Holiday Feast Gift Pack

• 1 head garlic, top sliced off
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh rosemary leaves
• 12 fresh sage leaves
• 1 tablespoon chopped fresh thyme leaves
• 12 slices bacon, thinly sliced

• 1/2 cup sugar
• 1 cup red wine vinegar
• 2 cups unsweetened pomegranate juice
• 2 sprigs fresh rosemary
• 2 cups chicken stock
• 1 cup Demi glacé (optional)

• 4 parsnips, peeled and cut in half, then cut in half again lengthwise
• 1 tablespoon fresh chopped garlic
• 2 tablespoon fresh chopped shallots
• 1 tablespoon chopped fresh thyme
• 1 tablespoon fresh chopped Italian parsley
• 1/4 cup olive oil
• kosher salt & pepper

Serves 8

Pork Tenderloins
Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top of each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Lay 6-8 strips of bacon lengthwise on work surface, slightly overlapping. Place tenderloin at the bottom of bacon slices, closest to you. Lift the bacon and roll around the pork. Tie bacon in place with kitchen twine.

Heat oven to 375 degrees F. Heat oil in a heavy bottom pan (I like to use a cast iron skillet) over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to a roasting pan; place in the oven and cook to medium doneness about 12-15 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine with scissors or small knife. Slice, arrange over roasted parsnips and drizzle with Pomegranate Sauce.

Rosemary-Pomegranate Sauce
Heat a heavy bottom sauce pan over medium-high heat for 5 min. All at once, add the sugar. Stir with a wooden spoon until it is very dark brown. Remove from heat, and carefully pour in vinegar, put back on heat and bring to a boil, reduce heat slightly, and reduce by half, add pomegranate juice and rosemary. Bring to boil, carefully remove rosemary, and reduce by 75%. Add chicken broth and Demi glacé and reduce until the sauce coats the back of a spoon. Season with fresh cracked pepper and kosher salt.

Roasted Parsnips
Preheat oven to 375 degrees F. Toss all ingredients in a bowl. Spread on a baking sheet, roast for 15-20 min or until soft.