The robust flavors of a Grenache blend from southern France would be delicious with the creamy sauce and earthy filling.
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I brined the tenderloin and then seasoned it and the stuffing- came out a bit salty although everyone thought it was fine- next time will skip the brining or will season less. Served it on top of thin noodles. Thinking about adding a melty chess - fontina, gruyere? Can imagine this with ratatouile, sausage and peppers - possible fillings are endless. Didn't take a lot of time, looked great on the plate, what more can one ask?
OMG......just wonderful.....soooo rich n creamy....and easy to do too and will enable you to entertain while cooking!!!!
This was excellent. With only two of us, there will be enough for a second meal. The only change I would make next time would be to double the sherry cream sauce. It was so good we almost finished it tonight, so will make more for the leftovers.
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