Second Place, Entree Category

2011 Ohio State Fair
Karen Haldeman
Cincinnati, OH

1 pork tenderloin, trimmed
1 leek, thoroughly cleaned
1&1/2 cups Vinoklet Ohio River Valley Traminette
1/4 red pepper flakes
3 fresh sage leaves
3 sprigs fresh rosemary
1 tbsp. olive oil
2 cups water
1 tbsp. butter
1 tsp. salt
1 cup basmati ricee
2 tbsp. butter
1/4 c. flour
1 tsp. salt
1/2 cup heavy cream
1/4 cup kalamata olives, cut up

1.Cut pork tenderloin into 1″ thick slices.
2.Cut the white part of the leek into 1/2″ slices.
3.Layer pork and leeks in a glass dish and cover with the wine.
4.Add red pepper and herbs.
5.Cover and refrigerate for at least 8 hours.
6.In a heavy skillet, warm olive oil over high heat.
7.Sear pork medallions: when they are browned on both sides add leak slices to skillet.
8.Reduce heat, cover and cook until leeks are tender and pork is thooughly cooked. Remove to a plate.
9.Strain the wine marinade into the skillet and deglaze it.
10.Mean time, combine water, 1 tbsp. butter and salt in a saucepan and bring to a boil. Stir in rice, reduce heat, cover and cook until all water is absorbed.
11.In another saucepan, melt the 2 tbsp. butter, stir in flour and salt and cook for about 1 minute.
12.Stir in the wine and stir with a wire whisk and cook until the sauce has thickened. Just before serving, stir in the cream.
13. Place a serving of rice on each plate and top with a portion of sauce. Top with two medallions of pork and slices of leek. Garnish with additional fresh rosemary.