Single Leaf Winery

7480 Fairplay Road

Somerset, California 95684

Crèma Roast Pork

1 cup heavy whipping cream

2 tablespoons sour cream

1 two pound pork tenderloin

3 12 ounce cans tomatillos, drained

2 8 ounce cans diced green chiles

1 cup chicken broth

Bunch of cilantro, finely chopped

Combine the heavy whipping cream and sour cream. Place in a glass jar and cover. Put in a warm (80 to 90 degree) spot for 12 to 24 hours, or until noticeably thicker.

Bake the pork tenderloin whole at 400 degrees for 45 minutes.

In small saucepan, bring tomatillos and green chilies to a boil. Once thickened, add chicken broth and simmer for another 5 minutes.

Add crema to tomatillo mixture. Stir well. Slice the tenderloin into ½ inch slices and spoon the crema over pork.

Garnish with cilantro.