I discovered this pinot noir at the Harris Teeter grocery store in Corolla, North Carolina. My dad and I set out to find a versatile pinot noir for dinner. Pinot noir grapes are typically grown in cooler regions such as the Willamette Valley in Oregon and in California, the Russian River Valley, the Sonoma coastal areas, and Monterey County, among many others. Common aromas associated with pinot noir grapes are roses, fruit, black cherry, berries, currant, and plum. This beautiful, ruby colored pinot noir had a bold aroma and flavor of cherries. So, based on this, I set out for a cherry reduction sauce that would best compliment this smooth, medium bodied wine.
Our Dinner Menu:
- Pork with a Cherry and Port reduction sauce
- Green Beans with roasted garlic, rosemary, & thyme
- Roasted baby red potatoes with rosemary butter
Cherry & Port Reduction Sauce:
2 tablespoons (1/4 stick) chilled butter, divided (plus additional for searing)
1/4 cup finely chopped shallot (about 1 large)
1/2 cup low-salt chicken broth
8 halved pitted sweet red cherries, fresh or frozen, thawed
2 tablespoons tawny Port
1 tablespoon orange blossom honey
(For Pork Tenderloin)
Pre-heat oven to 400F
Prepare baking dish – coat in butter
Coat tenderloin in salt and pepper
1. Heat skillet over medium high heat. Add additional butter.
2. Sear pork tenderloin until browned on all sides.
3. Place tenderloin in prepared baking dish and place in oven for 25-30 minutes (until meat thermometer reads 155-160)
4. In same pan, add shallots and cook over medium heat (about 30 seconds)
5. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often.
6. Whisk in 1 tbsp. cold butter. Season sauce to taste with salt and pepper.
Green Beans with Roasted Garlic & Rosemary:
1 package of french green beans
2 tbsp. rosemary
1 tbsp. oregano
1 head of elephant garlic
1. Pre-heat oven to 400F.
2. Wrap elephant garlic in foil place in heated oven for 40 minutes.
3. Meanwhile, place vegetable steaming basket in pot. Add water so that water just barely touches bottom of basket. Place on stove over medium heat.
4. When simmering, add green beans to pot and cover. Cook to desired doneness.
5. Mix together Rosemary, oregano, 1 tbsp of roasted garlic, salt, and pepper.
6. Drain green beans and toss with above mixture.
Roasted Baby Red Potatoes with Rosemary Butter:
1 pound baby red potatoes
4 tbsp. butter
2 tbsp. dried rosemary
1. Pre-heat oven to 375F and butter a 9×13 baking dish.
2. In a small saucepan melt butter then add dried rosemary.
3. Simmer butter and rosemary for about a minute careful not to brown butter. Turn off heat and allow to cool.
4. While butter is cooling, chopped baby red potatoes into 1/4 inch cubes.
5. Toss potatoes in butter mixture then spread along bottom of the baking dish.
6. Bake potatoes in pre-heated oven for 45 minutes.
Enjoy my first pairing!