Pork Tenderloin with Dried Cherry and Rosemary Sauce

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What do these icons mean? Serves 4

INGREDIENTS 2 LB pork tenderloin (or 2 1LB cuts) 2 TBSP Extra Virgin Olive Oil ¾ cup red wine ½ cup chicken stock ½ cup beef stock ¼ balsamic vinegar ¾ cup cranberry or apple juice 4 garlic cloves, minced 6 shallots, minced 4 TBSP rosemary, finely chopped ½ cup dried cherries Salt and pepper to taste

In a small pan, boil chicken and beef stock until reduced to about ¼ cup. Preheat oven to 375˚F.  Pat pork dry  and place in a glass baking dish then sprinkle with salt and pepper. In a medium bowl mix together cherries, reduced stock, red wine, vinegar, cranberry juice, garlic, shallots and rosemary.  Pour mixture over pork and marinate for at least 2 hours.

In a large skillet heat olive oil over medium heat.  Cook pork (leave marinade off to the side) 2-3 minutes on all sides leaving it under cooked, but browned. Pour marinade over pork and roast in the oven for 20-25 minutes or until lightly pink in the middle basting throughout.

I like the Twisted Oak Tempranillo to pair with this recipe.  The icons above will indicate how each recipe pairs together.  With this pairing, both wine and food are well balanced between Bitter, Salt, Sweet and Sour.  The dried cherry and rosemarry sauce combines sweetness and sourness from the cherries with bitterness coming from the rosemary and shallots.  Together, they offset the saltiness of not only the pork, but also the beef/chicken stocks.  What you end up with is a good balance between all four flavas.  Your palate might want a little more of this or that.  The Twisted Oak Tempranillo, as with most of @eljefetwisted wines is perfectly balanced.  Both recipe and wine are about the same on the intensity of flava scale coming in around 6-7.


Please let me know if you try this pairing and report back any adjustments or success stories you have.  Cheers!

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