We had an abundance of zinfandel following our weekend away, so I decided to put it to work in the kitchen by braising pork tenderloin in one of the leftover zins. I made sure to pull it out of the bubbling liquid while still pink, and left it to rest for a few minutes. That final move made it nice and tender, plus the purple-stained skin created an interested marble effect.
I served it over rice, but mashed potatoes would be a more decadent option if you’re feeling zin-ful. Pretty simple!