Plum Wine Sauce

1 tablespoon olive oil

1 cup chopped shallots

1 bottle Brown County Winery Plum Wine

2 cups plum butter

1 cup craisins (dried cranberries)

salt & pepper to taste

Heat oil in pan and sauté shallots. Add wine and cook until reduced by half. Add plum butter, craisins, salt and pepper to taste. Serve warm over pork tenderloin.

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