Willamette Valley Pinot Noir Paired with Pancetta Wrapped Pork Tenderloin

The Wine

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Airlie Pinot Noir, Willamette Valley, 2013

This wine was made from Pommard, Pinot Noir Clones planted, in 1983 & 1991, in the Dunn Forest (Estate) vineyard and Breckenridge Vineyard, that are certified sustainable by Salmon Safe and LIVE (Low Input Viticulture and Enology). The vines are hand cultivated allowing the estate to respond to the individual needs of each vine. After harvest and fermentation this wine was aged in 17% new French oak adding a layer of subtle spice, to this simple yet elegant wine. Ruby in color with aromas of slight sweet geranium and wild strawberry with a touch of spice. Medium/ medium- light in body with flavors of dark cherry and cranberry that mingle with fine slightly firm tannins and balanced acidity that lead the taster to a clean medium length finish. This wine is very nice for a starter and will hold up to most medium flavored dishes. This wine was awarded 92 point from Pinot File, and a gold medal from the International Women’s Wine Comp.(Owned made and marketed by three talented women) $21.99, only 1046 cases made.

The Pairing

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Pancetta Wrapped Pork Tenderloin with Spring Vegetables

What you will Need:

3 pounds boneless pork loin

1/2 pound pancetta, very thinly sliced

1 pound fava beans, shelled and peeled

1 bunch asparagus, sliced on the bias

1/2 pound morel mushrooms (larger ones cut in half, small ones left whole)

1 bulb fennel, thinly sliced

1 bunch chives, thinly sliced

2 tablespoons freshly chopped mint

1/2 cup pea shoots

4 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

1 lemon

How to prepare it:

Preheat your oven to 400 degrees. Cut the pork loin in half crosswise. Then cut it in half lengthwise so you have 4 smaller portions. If you wanted to brine the pork loin, which I recommend, go ahead and do it now.

Wrap the pancetta it around the pork loin. Season with salt and pepper. Bring a pan with some butter over medium heat and add the pork loin to the pan. Brown the pancetta on all sides until it is crispy, about 7 minutes. Then pop in the oven with and cook until the thickest part of the pork registers 140 degrees.

Repair your vegetables while the pork cooks. First, melt some butter in a skillet over medium heat. Add the thinly sliced fennel and season with salt. Let cook until caramelized, about 8 minutes. Add the morel mushrooms to the pan and cook until nicely browned (if the mushrooms suck up all the moisture in the pan, add some more butter). Then add the asparagus and fava beans and cook until they are bright green. Season the entire thing with salt and pepper and taste to ensure proper seasoning.

Once the pork is done, remove it from the oven and let rest for 5 minutes. To plate, spoon some of the vegetable mixture on the plate. Slice each piece of pork loin into 4-5 pieces and put on the vegetables. Garnish the plate with pea shoots and a squeeze of lemon juice.

Recipe adapted from Food 52

Cheers, The Wine Guys

Island Pork Tenderloin Salad Paired with Chateau de Luc, Corbieres Rosé

The Wine

Chateau de Luc, Corbieres Rose 2015

Absolutely a perfect summer Rose! Pale salmon pink in appearance with a delicate bouquet that has aromas of lychee, peach, and minerals. The grapes were harvested at night to preserve the freshness of the fruit. Made from a blend of Cinsault giving the wine it freshness, and Grenache adding to the wines complexity; this wine offers beautiful fresh flavors of subtle tangy raspberry and kiwi with a touch of salinity and river stone like minerality in the finish.

This versatile wine can start the evening and stay through dinner. This is the wine we picked it to serve (well chilled) on the Cork Yacht this summer.

The Pairing

Island Pork Tenderloin Salad

What you will need:

For pork:

2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

2 pork tenderloins (2 1/4 to 2 1/2 pounds total)

2 tablespoons olive oil

For glaze:

1 cup packed dark brown sugar

2 tablespoons finely chopped garlic

1 tablespoon Tabasco

For vinaigrette:

3 tablespoons fresh lime juice

1 tablespoon fresh orange juice

1 tablespoon Dijon mustard

1 teaspoon curry powder, toasted

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

For salad:

3 navel oranges

5 ounces baby spinach, trimmed (6 cups leaves)

4 cups thinly sliced Napa cabbage (from 1 medium head)

1 red bell pepper, cut lengthwise into thin strips

1/2 cup golden raisins

2 firm-ripe California avocados

How to prepare:

Preheat oven to 350°F, Stir together salt, and pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork: Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing)

Make vinaigrette while pork roasts: Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands: Cut peel, including white pith, from oranges with a sharp knife, and then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices. Assemble salad:

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top, drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork. Recipe from epicurious

Cheers!

The Wine Guys