By chef Scott McGlinchey and Amanda Meyer
From our 2003 Wollersheim Winery Open House

1 lb.Pork tenderloin 1/2-inch cubes
6 oz. Domaine du Sac
1 oz. olive oil
1-2 teaspoons cracked black pepper
salt to taste
2 onions sliced thin
2 oz. olive oil
1 teaspoon sugar
salt and pepper
1/2 cup sour cream
1 tablespoon worcestershire sauce
2 teaspoon horseradish
2 tablespoon Domaine du Sac
salt and pepper

1. Marinate cubed pork in Domaine du Sac, olive oil, and salt for 1-2 hours.
2. Remove from marinate and rub with cracked pepper. Divide meat onto 4 skewers.
3. Sauté onions over medium heat in olive oil for 20-30 minutes until a rich caramel color is achieved adding sugar and salt and pepper near the end. Reserve and keep warm.
4. Mix sour cream, Worcestershire, Domaine du Sac and horseradish in small mixing bowl, season with salt and pepper.
5. Lightly coat heavy bottom sauté pan over medium high heat with olive oil. When smoking, place skewers in pan and sear 1 minute on each side till done.
6. Serve each with caramelized onions and sauce. Enjoy with a glass of Domaine du Sac.