Pork Tenderloin with Merlot Sauce

Enjoy this pork tenderloin with merlot sauce baked in the oven and topped with crumbled blue cheese. Yummy!

Wine Pairing: Drink the same Merlot that you use in preparing the tenderloin. One of my favorites is from a small Santa Cruz winery, Storrs Winery. Their San Ysidro Merlot is a real treat. It's a bold full-bodied wine yet has a lush texture and is very fruit forward. This wine has a complexity you don't always find in a Merlot. If you have problems locating this wine, another good choice would be a Merlot from the Washington winery, Chateau Ste. Michelle. And they are reasonably priced as well!

Ingredients:

3 pounds pork tenderloin
6 ounces blue cheese
3/4 cup whipping cream
1/2 cup butter
1/2 cup Merlot
1/2 tablespoon black pepper
1/2 pint fresh raspberries

Instructions:
1. Pat pork with black pepper.
2. Melt 1/4 cup of the butter in a nonstick pan. Add Merlot and saute pork to lightly brown.
3. Place pork in an oblong baking dish.
4. Then add the remaining butter, sprinkles of flour and whipping cream to the nonstick pan. Continue cooking using a whisk to blend until smooth and creamy.
5. Pour mixture over the pork and top with crumbled blue cheese.
6. Bake at 350 degrees for 45 minutes.
7. Garnish with raspberries.