What to do when someone leaves gas station white zin at your house? You know, the screw-top minis of pink wine, the super classy stuff? I’m not wasteful, especially when it comes to wine, so I marinate with it! Below is how I handled the situation, complete with a beautiful fruit salad and tarragon vinaigrette. 

1. Pork loin, 1.5 lb piece

2. For the marinade, in zippered bag or bowl, combine:

• white zinfandel mini (about 1 cup)
• peeled and smashed garlic (about 1 head)
• Juice and zest of one lemon
• extra virgin olive oil (1/2 cup or so)
• rosemary and thyme sprigs

3. Add pork loin to marinade, refrigerate at least 4 hours. 

4. Remove pork from marinade, sprinkle with fresh ground pepper. Grill pork to internal temperature of 165 degrees, then remove from grill and allow it to rest under foil 15-20 minutes before slicing. 

5. For salad dressing, whisk together:

• 3/4 C sour cream
• 1/4 C extra virgin olive oil
• 2 T chopped fresh tarragon
• Grated zest and juice of one lime 
• 1 T agave nectar (add more to taste, if needed)
• 1/8 t fresh ground pepper

6. Toss dressing with chopped romaine hearts and fresh fruit. I used raspberries, 1/2 peach and 1/2 nectarine. 

7. Serve pork loin slices with salad. Yields 3 servings of deliciousness!

Sodium count: 500 mg per serving