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
with Mustard-Cream Sauce
Blend 24

- One 1 ½ to 2 pound pork tenderloin cut into 1/4 inch medallions and pounded flat with a heavy-bottom sauce pan
- 1 cup salted cashews chopped very fine
- 1 cup panko (Japanese bread crumbs)
- 1 ½ cups of milk
- 2 cups of flour
- 2 tablespoons of garlic powder
- 2 tablespoons of olive oil

Set oven to 400 degrees.

Combine garlic powder with flour.

Lightly salt pork cutlets.

Dredge cutlets in milk-flour-cashews and Panko. Brown cutlets in the olive oil in an oven proof pan on both sides for about 3 minutes per side. Place into a warmed oven for approximately 12 minutes, or until a meat thermometer reaches a temperature of 150-155 degrees.


Mustard-Cream Sauce

- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/4 cup chopped shallots
- 1/2 cup rice wine vinegar
- 1 cup whipping cream
- 2 tablespoons Dijon mustard
-1 tablespoon dried dill

In a sauce pan, melt the butter with the olive oil.

Add shallots and garlic and cook for about 4 minutes on low heat. Add the rice wine vinegar and cook for an additional 4 minutes. Put shallot mixture in a blender with the rice wine vinegar, whipping cream, Dijon mustard and dried dill and puree. Return to the sauce pan and serve warm.

Duck into B Cellars

First let me make a quick introduction. I am Jim Borsack and I am one of the co-founders of B Cellars. Being all blended wines from Napa Valley our wines go fabuously with a variety of foods. Having cooked over the last eight years over 7,000 recpie's I would like to share many of these and give you insight into our winery. Let's start with a duck recpie that goes great with our blend 25.

Marinated Duck Breast with Apricot-Cherry Chutney
Blend 24

- Four 6oz Boneless Duck Breast
- 4 tablespoons of miso
- 1 cup Ponzu sauce
- 1 tablespoon dry ginger
- 1 tablespoon olive oil

Blend miso and next 3 ingredients.

Marinate duck breast for one hour in miso blend.

Set oven to 400

Take the duck out of the marinade. In an oven proof frying pan, sear skin until it is golden. Put in oven for approximately 12-15 minutes.



Apricot-Cherry Chutney

- 1/2 cup rice wine vinegar
- 1 tablespoon dried ginger powder
- 1 large garlic clove, minced
- 1 ½ cup dried apricots/peaches, chopped
- 1/2 cup dried cherries
- 1/2 cup raisins
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- water as needed

Place first nine ingredients into a heavy bottom sauce pan. Pour enough water in to barely cover the ingredients; stir. Bring to a boil and reduce to a simmer. Cook until liquid is of a syrupy texture, which should take approximately 45 minutes. Make sure the ingredients do not scorch.

Serve warm below the duck.

Holiday Gift Ideas

We have created sererval holiday gifts for you. Please check out our website for more details

Notes From Jim

There’s not much that happens in the Borsack family that doesn’t eventually center around a meal; especially during the holidays. Hence, my passion for cooking goes beyond the ‘hobby chef’ category. Over the past two decades, I have culled my way through the production of more than 6000 recipes. Not surprising you might think this is a bit excessive…maybe even eccentric. I look at it like this, time is our most precious commodity so sharing it with family and friends around the bounty of our kitchen table is hugely rewarding for me and great fun for all.

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,

Cooking With Jim Borsack

Marinated Flank Steak
- 2 lbs. flank steak
- 1/4 cup rice wine vinegar
- 1/4 cup plum sauce
- 1/4 cup hoison
- 2 tablespoons soy sauce
- 1 teaspoon Chinese chili garlic sauce
- 2 tablespoons ginger, minced

Mix all ingredients together & 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

Sweet-n-Sour Cabernet Sauce
- 3 tablespoons butter
- 4 tablespoons olive oil
- 1 white onion, chopped
- 1 carrot, chopped

Melt 1 tablespoon of butter into 4 tablespoons of olive oil in skillet. Add onion, carrot, celery, apple to skillet. Cook until browned. Add cabernet sauvignon, 2 tablespoons of butter and port wine.Strain vegetables after reducing to 1/2 cup.

Serves 4-6

Our Wines

As you experience our wines, we hope you concur that our multi-vineyard….multi-varietal winemaking strategy produces wonderfully balanced, full flavored wines that have their own unique character. We invite you to visit our B Cellars web site: B Cellars