Ingredients:

Method:
Potatoes: Peel potatoes, chop into small pieces, put into boiling salted water. Cook until tender. Drain potatoes and whip with butter, salt and white pepper. To serve reduce some cream, add a touch of thyme, then the potatoes.

Vegetables: French cut green beans, julienne zucchini and carrots; cook the vegetables in boiling, salted water until al dente. To finish the vegetables, saute in butter with thyme.

Pork: Trim pork tenderloin, cut into 1 inch medallions. Season pork medallions with salt and pepper. Dip into flour and pat lightly. Fry in a little oil and butter until brown on both sides.

Sauce: Cover berries with Cabernet Sauvignon and sugar. Poach for 10 minutes. Strain and mash the berries. Heat 1 cup sugar and 2 tablespoons vinegar and simmer 2-3 minutes. Stir in berry juice and reduce until syrupy. Add broth to taste and swirl in butter, sauce should be tangy.