One of my favorite wines to serve with pork is Pinot Noir. Pinot and pork go together like movies and popcorn. It may be one of the best wine+food pairings around. Grenache is another wine that does pork justice and the reason why is cherries. Pinot Noir and Grenache have notes of cherries, which is why I pulled out this recipe:
INGREDIENTS 1 pork tenderloin 1/2 cup beef stock 1/2 cup chicken stock 2 TBSP balsamic vinegar 3/4 cup pinot noir (see uses for leftover wine) 1 TSP nutmeg 1/4 cup shallots, minced 1 TBSP olive oil 3 TBSP sugar 2 TBSP sweet cherries in syrup 1 TBSP ground chipotle salt and pepper
First step, tell your taste buds to buckle up 'cause this is going to be a good meal.
Next, season the pork tenderloin with salt, pepper and chipotle. You can use dry or canned chipotle. The idea is to get some of that smokey spice on the pork.
In a skillet, heat 1 TBSP olive oil and sear the pork on all sides, about 30 seconds over medium high heat. Remove the pork and set aside to grill. Preheat the grill to medium. I like to smoke the pork with indirect heat but you can just grill it. Cook the pork on the grill about 25 minutes or until done.
While pork is cooking on the grill, sauté shallots in skillet over medium heat making sure to use a wooden spoon to scrape pork bits off pan. After shallots start to brown, add in balsamic vinegar and sugar, reduce until it's about a tablespoon. Add in the wine and nutmeg. Simmer until the liquid reduces to about 1/4 cup. Add in the beef/chicken stock and simmer until liquid reduces to 1/4 cup. Add in cherries in syrup. Reduce heat to keep the sauce warm until pork is ready.
Remove the pork from the grill when it's done. Slice into medallions and serve with sauce spooned over pork.