bcellers.blogspot.com

B Cellars

Monday, February 12, 2007. Being friends with a pork tenderloin. After our event on Friday February 9 at one of the great bottle shops in American Hi Times Liquor which featured our wine maker Kirk Venge it seemed appropriate to do a recipe that would go along with our 2004 blend 24. The pounding part really helps tenderize the meat and the mustard cream sauce is great. Pounded Pork Tenderloin crusted with Cashews and Panko served. 1 cup salted cashews chopped very fine. 1 cups of milk. 2 cups of flour.

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B Cellars | bcellers.blogspot.com Reviews

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Monday, February 12, 2007. Being friends with a pork tenderloin. After our event on Friday February 9 at one of the great bottle shops in American Hi Times Liquor which featured our wine maker Kirk Venge it seemed appropriate to do a recipe that would go along with our 2004 blend 24. The pounding part really helps tenderize the meat and the mustard cream sauce is great. Pounded Pork Tenderloin crusted with Cashews and Panko served. 1 cup salted cashews chopped very fine. 1 cups of milk. 2 cups of flour.

<META> KEYWORDS

1 with mustard cream sauce

2 mustard cream sauce

3 2 tablespoons butter

4 36 comments

5 apricot cherry chutney

6 1/2 cup raisins

7 1/2 teaspoon salt

8 1/2 teaspoon cayenne

9 water as needed

10 4 comments

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with mustard cream sauce,mustard cream sauce,2 tablespoons butter,36 comments,apricot cherry chutney,1/2 cup raisins,1/2 teaspoon salt,1/2 teaspoon cayenne,water as needed,4 comments,holiday gift ideas,1 comments,notes from jim,0 comments,1/4 cup hoison

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B Cellars | bcellers.blogspot.com Reviews

https://bcellers.blogspot.com

Monday, February 12, 2007. Being friends with a pork tenderloin. After our event on Friday February 9 at one of the great bottle shops in American Hi Times Liquor which featured our wine maker Kirk Venge it seemed appropriate to do a recipe that would go along with our 2004 blend 24. The pounding part really helps tenderize the meat and the mustard cream sauce is great. Pounded Pork Tenderloin crusted with Cashews and Panko served. 1 cup salted cashews chopped very fine. 1 cups of milk. 2 cups of flour.

INTERNAL PAGES

bcellers.blogspot.com

1

B Cellars: November 2005

http://bcellers.blogspot.com/2005_11_01_archive.html

Wednesday, November 23, 2005. Cooking With Jim Borsack. 2 lbs flank steak. 1/4 cup rice wine vinegar. 1/4 cup plum sauce. 2 tablespoons soy sauce. 1 teaspoon Chinese chili garlic sauce. 2 tablespoons ginger, minced. Mix all ingredients together and pour over flank steak. Marinate 6-24 hours.Warm cabernet reduction sauce. Barbeque flank steak on high heat for 4 minutes per side. Serve with cabernet reduction sauce. 4 tablespoons olive oil. 1 white onion, chopped. 1 carrot, chopped. Buy Your Wine Here.

2

B Cellars: Being friends with a pork tenderloin

http://bcellers.blogspot.com/2007/02/being-friends-with-pork-tenderloin.html

Monday, February 12, 2007. Being friends with a pork tenderloin. After our event on Friday February 9 at one of the great bottle shops in American Hi Times Liquor which featured our wine maker Kirk Venge it seemed appropriate to do a recipe that would go along with our 2004 blend 24. The pounding part really helps tenderize the meat and the mustard cream sauce is great. Pounded Pork Tenderloin crusted with Cashews and Panko served. 1 cup salted cashews chopped very fine. 1 cups of milk. 2 cups of flour.

3

B Cellars: December 2005

http://bcellers.blogspot.com/2005_12_01_archive.html

Sunday, December 11, 2005. During this special time of the year, I hope you can make time to share a few of my favorite recipes and the pairing suggestions of B Cellars wines with your family and friends. Best Wishes and Happy Holidays! Jim Borsack www.bcellars.com. Posted by B Cellars at 10:39 AM. Buy Your Wine Here. Being friends with a pork tenderloin. Duck into B Cellars. Cooking With Jim Borsack.

4

B Cellars: Holiday Gift Ideas

http://bcellers.blogspot.com/2006/01/holiday-gift-ideas.html

Tuesday, January 10, 2006. We have created sererval holiday gifts for you. Please check out our website for more details. Posted by B Cellars at 8:35 PM. Cooking With Jim Borsack.

5

B Cellars: February 2007

http://bcellers.blogspot.com/2007_02_01_archive.html

Monday, February 12, 2007. Being friends with a pork tenderloin. After our event on Friday February 9 at one of the great bottle shops in American Hi Times Liquor which featured our wine maker Kirk Venge it seemed appropriate to do a recipe that would go along with our 2004 blend 24. The pounding part really helps tenderize the meat and the mustard cream sauce is great. Pounded Pork Tenderloin crusted with Cashews and Panko served. 1 cup salted cashews chopped very fine. 1 cups of milk. 2 cups of flour.

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Monday, February 12, 2007. Being friends with a pork tenderloin. After our event on Friday February 9 at one of the great bottle shops in American Hi Times Liquor which featured our wine maker Kirk Venge it seemed appropriate to do a recipe that would go along with our 2004 blend 24. The pounding part really helps tenderize the meat and the mustard cream sauce is great. Pounded Pork Tenderloin crusted with Cashews and Panko served. 1 cup salted cashews chopped very fine. 1 cups of milk. 2 cups of flour.

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