Couple 20-30 dollar '01 Cabbies

[oostexan]

Oh yes. I took the pork tenderloin and sliced it into 8 rectangular pieces that were about 2 inch by 8 inch, then skewered them lengthwise. I dusted them with salt, pepper, thyme and sage, wrapped them in prosciutto, then brushed them with olive oil and grilled them. Took them off the grill, dusted them with a little more of the above spices, laid them across a serving dish, and covered them with chopped Spanish olives. Served them with fresh corn on the cob and garlic mashers.

Paired perfectly with both wines.