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.
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
Freshly ground black pepper
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