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Wine Trail Favorites

Roast Pork Tenderloin Sliders w/ Concord-Jalapeno Sauce and Pickled Onions

Times: 10 minutes prep, 25 minutes cook


1 pound pork tenderloin

1/2 red onion, halved and very thinly sliced

1/2 cup red wine vinegar

1/2 teaspoon salt, plus more for seasoning

pepper, to taste

8 dinner rolls, white, whole wheat, or combination, split horizontally

1/4 cup Concord-Jalapeno jelly

3 Tablespoons Apple Cider

Cooking Directions:

In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt.           Let stand at room temperature for 2 hours, stirring occasionally.

Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes.

Combine jelly & apple cider in a saucepan & warm.  Remove from heat.

Cut pork into thin slices. Drain onion mixture.

Arrange bottom halves of rolls on a work surface and then top with pork and pickled onions, dividing all evenly. Drizzle with Concord-Jalapeno sauce. Add top halves of rolls and serve.

Blue Cheese-Pecan-Grape Bites

Ingredients:  2 Cups Halved pecans

3 Tablespoons Blue Cheese

½ block Cream Cheese, softened

Red or black seedless grapes, halved

Blend cheeses together & spread on pecan. Top with grape half. Refrigerate until ready to serve.


Sugar Clay’s “Concord & Apple Cider Sangria”                

For 1 pitcher:                                                                                                 

1 bottle Sugar Clay “Concord” wine                                                                         

1 cup Apple Cider

Sliced ½ apple, lemon, lime, orange.  Blend all of the above ingredients in the pitcher & let sit in fridge overnight or make ahead.  Before serving, top off with Squirt and ice (about 2/3 of a 2-liter bottle of Squirt.)                          

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