Pinot Noir, 2022, Santa Barbara County, California

Banshee

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Enticing nose of pepper, violets, cigar and cassis. A mouthwatering mélange of red berry and plum flavors backed by earthy tones of herb roasted meat and fresh black trumpet giving way to a spiceladen finish

Preheat your oven to 200°C (400°F). Rub the pork tenderloin with olive oil, minced garlic, black pepper, and salt to taste. Sprinkle with fresh thyme.

Prepare the Pork Tenderloin

In a hot skillet, sear the pork tenderloin on all sides until browned (about 2-3 minutes per side).

Sear the Pork

Transfer the seared pork to a baking dish and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 63°C (145°F).

Roast the Pork

While the pork is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the black trumpet mushrooms and sauté for 5-7 minutes until tender. Season with salt and pepper.

Sauté the Mushrooms

Once the pork is done, remove it from the oven and let it rest for 5 minutes. In the same skillet used for the mushrooms, deglaze with red wine, scraping up any bits from the pan. Add diced plum and cook for an additional 3-5 minutes to reduce slightly.

Make the Sauce

Slice the pork tenderloin and arrange it on a plate. Spoon the mushroom mixture and the wine-plum sauce over the top. Garnish with fresh basil.

Serve

Red Wine

Fresh Black Trumpet Mushrooms

Pork Tenderloin

Fresh Thyme

Olive Oil

Garlic, minced

Black Pepper

Salt

Plum, diced

Fresh Basil

Banshee Mordecai

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Sangria

Make Banshee Mordecai Recipe in just 50m. Enticing nose of pepper, violets, cigar and cassis. A mouthwatering mélange of red berry and plum flavors backed by earthy tones of herb roasted meat and fresh black trumpet giving way to a spiceladen finish

Banshee Mordecai Recipe

Descriptors

Tasting Notes

Food Pairings

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