Elegant Pork Tenderloin Recipe courtesy of St. James Winery

Ingredients: 1/2 cup St. James Winery Friendship School Red Wine 2 pounds boneless pork tenderloin 1/4 cup fresh orange juice 1 large onion 1 tbsp olive oil fresh or dry sage, to taste Method: Preheat oven to 425. Coarsely chop onion. Pat pork dry and season with salt and pepper. In an ovenproof skillet, heat oil over moderately high heat and brown pork. Transfer pork to a plate. In remaining oil, cook onion and sage over moderate heat, stirring until golden. Add wine and orange juice, then simmer stirring 2 minutes. Add pork and any juices that have accumulated on plate and bring to boil. Transfer skillet to middle of oven and roast pork 30 minutes, or until a meat thermometer registers 155F. Transfer pork to a clean cutting board and let stand, loosely covered with foil for 10 minutes. While pork is standing, simmer sauce, stirring until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2 inch thick slices and spoon sauce over it. Makes 4 - 6 servings.