Wine+Food Pairing: Pork Tenderloin w/ Figs and Balsamic Vinegar Sauce



1 1-lb. unseasoned pork tenderloin 1 1/2 tablespoons olive oil 1 tablespoon butter 1/4 cup minced shallots 3 TBSP balsamic vinegar 1 cup beef stock 6 fresh ripe figs, quartered 1 TBSP fresh minced mint leaves 1/2 cup whipping cream Sea Salt Fresh ground pepper

Season pork generously with olive oil, salt, pepper and minced mint leaves. Let it marinate 2 hours at least. Heat grill to medium high. Grill pork tenderloin on all sides making for a total of about 20-25 minutes.

While pork is grilling, melt 1 TBSP butter in skillet over medium-high heat. Add shallots and sautee until tender, about 2 minutes. Add 2 TBSP vinegar. Simmer until vinegar evaporates, about 1 minute. Add beef stock. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.



This recipe has a nice sweet and savory thing going on.  The pork will have plenty of salt from the pork, stock and seasoning.  The shallots and reduced balsamic give you sweetness and a little bitter (although you could add more to the bitter taste category).

The Spann Vineyard MoZin is a Chéz Bakas favorite (and was served at our wedding).  I love this wine each vintage because the Spann's have created a unique blend of Zinfandel, Mourvédre and Petite Sirah.  Some vintages even have a little Cargignan.  MoZin is a surprisingly easy wine to pair with food.  In this case, the well-balanced MoZin has the same intensity of flavor as the Balsamic, Figs and Pork.  The flavors marry well together on your sweet, sour, bitter and salt taste regions.  Enjoy!

Enhanced by Zemanta