Labor Day Weekend Pairing: Ô de Léthé - Rosé (2020) & Grilled Pork Tenderloin with Peach Salsa
The Wine
Ô de Léthé - Rosé (2020)
Summer may be winding down, but Rosé season is going strong, and this is a do not miss Rosé wine at Cork.
Cave du Luberon is a small local cooperative wine producer that sources its grapes from the nearby terroir of sand and limestone, and from 30 year old vines. The wine is direct pressed and matured on the lees.
Nose: Fresh and intense, Subtle mix of citrus (grapefruit, mandarin and apricot)
Finish: Mineral, and white pepper give finesse and freshness providing character for the finish of the classic dry rose.
Pairs with: A wide variety of foods, from elegant raw seafoods to heavily spiced dishes, or even as an aperitif to start your meal or night. Complimentary with cuisines from Mediterranean through Japanese. A versatile wine for all occasions, relax in the freedom of this glass of Provençal rose.
The Pairing
Grilled Pork Tenderloin with Peach Salsa
What you will need
Pork Tenderloin Rub Ingredients:
2 Tbsp. chili powder
2 Tbsp. garlic powder
1 Tbsp. brown sugar
2 tsp kosher salt
1 tsp pepper
Peach Glaze Ingredients:
1 1/2 cups peach preserves or jam
1/2 cup barbecue sauce
1 tsp grated ginger
1/2 tsp garlic powder
2 small limes juiced
Peach Salsa Ingredients:
4-5 peaches un-peeled and chopped
1/2 cup red onion minced
1/2 red bell pepper chopped
1/2 cup fresh cilantro chopped you can substitute parsley)
3 Tbsp. fresh lime juice
2 jalapeno peppers (or poblano, for less heat) remove seeds and membranes and mince
1/2 tsp kosher salt
1/4 tsp ground black pepper
Preparation Directions
Pork Tenderloin Rub: Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for 2-24 hours.
Peach Salsa: Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a large bowl and mix well. Cover and refrigerate for up to 24 hours.
Peach Glaze: Melt the jam in a small saucepan and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.
Grilling the Pork Tenderloin: Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.
Place the pork tenderloins on the grill and turn every 5 minutes or so. When the meat thermometer reads 135 degrees and you have approximately 4 minutes of grilling time left, coat the pork tenderloins liberally with the glaze. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes. The tenderloins will take a total of 15-20 minutes to reach an internal temperature of 140 degrees at the thickest part. This will, of course, depend on the size of the tenderloins and how hot your grill is. When the tenderloins reach 140 degrees remove them from the grill, tent with foil and let them rest for about 5 minutes to come up to 145 degrees.
Serve: slice the pork tenderloins and top with a large spoonful of the peach salsa.
Recipe adapted from: hamiltonfarmersmarket.ca
Cheers!
The Wine Guys