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Arbor Hill Pork Tenderloin in Riesling
(Serves 6)

• 6 Serving-size pieces of pork Tenderloin
• 1/2 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 cups Arbor Hill Riesling Wine
• 1/2 Bay Leaf
• 1 Onion with 2 Cloves inserted
• 6 Whole Peppercorns
• 2 Tablespoons Butter or Margarine

Lard pork; season with salt and pepper. Place in glass bowl; add Arbor Hill Riesling Wine, bay leaf, cloved onion, and peppercorns. Cover and marinate several hours. An hour before serving, remove meat, reserving marinade; drain and wipe dry. Heat butter in roasting pan; add meat. Roast in moderately hot oven (375„a) until meat begins to brown, basting with pan drippings. Add 1 cup wine marinade, including spiced onion. Continue cooking until meat is tender and well done, basting frequently. Add more wine if necessary. Arrange on heated platter, garnished with border of cooked sauerkraut, plain boiled potatoes, and small glazed white onions.

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