9224 Route 414
Lodi, NY 14860-9641

Serves 4-6 as a main course

This great example of Finger Lakes- style Riesling proves many experts' opinion that Rieslings complement more foods than any other wines. The wine's slight honey-sweetness and clean finish bring out all the flavors of this healthy Asian- inspired dish. Serve with more Riesling and herb-roasted potatoes or rice.

2 pork tenderloins, 1-1/2 to 2 pounds total
1/2 cup of Lamoreaux Landing 1997 Semi-Dry Riesling
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons soy sauce
2 large garlic cloves minced and mashed
2 tablespoons grated fresh ginger
1 teaspoon thyme
1 teaspoon Dijon mustard
1/2 teaspoon cayenne pepper
fresh ground pepper to taste

Marinate tenderloins in remaining ingredients for an hour in the refrigerator. Bring to room temperature one-half hour before serving. Remove tenderloins from marinade, and roast for ten minutes in a pre- heated 500 degree oven, turn pork over, roast ten minutes more, or until a thermometer registers 140 degrees. Before carving, allow tenderloins to sit for ten minutes, covered loosely with foil.

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