I found this petite sirah at Bevmo during the 5cent sale. I was in a bit of a hurry so I quickly searched for a varietal I don’t drink very often, something that had been rated high on the Wilfred Wong point scale, and on sale (of course). The Buccaneer had been rated 93 points on the Wilfred Wong scale and I don’t typically drink petite sirah’s, perfect. This petite sirah was not a heavy enough varietal to hold up to a heavy red meat like steak, so I decided to do Pork Tenderloin. The most predominant aromas were cinnamon and pepper, so I decided to use herbs like sage, mustard and pepper to compliment these predominant aromas. This light, off dry wine went perfectly with our herbed pork and the tart acidity was perfectly complimented by the corn salsa.
Our Dinner Menu:
- Mustard, Sage, & Bread Crumb Crusted Pork Tenderloin
- Corn Salsa (for pork)
- Asparagus Risotto
Mustard, Sage, & Bread Crumb Crusted Pork Tenderloin:
1 (1-lb) pork tenderloin
Salt & Pepper (to season pork)
1 tbsp olive oil
1 tbsp unsalted butter (plus extra for baking dish)
2 garlic cloves minced
1 cup plain bread crumbs
1 tbsp finely chopped fresh sage
2 tbsp Dijon mustard
1. Pre-heat oven to 425F. Butter baking dish for pork.
2. Pat pork dry and sprinkle with salt and pepper.
3. Heat oil in a nonstick skillet over high heat until hot but not smoking, then brown pork on all sides (about 4 minutes per side).
4. Transfer pork to prepared baking dish.
5. Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant.
6. Remove pan from heat and stir in bread crumbs, sage, and salt and pepper to taste.
7. Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs.
8. Roast in the middle of the oven until an instant-read thermometer registers 155F (about 20-25 minutes).
9. Transfer to a cutting board and tent loosely with foil and let stand 5-10 minutes before slicing (temperature should rise to 160F)
Corn Salsa (for Pork Tenderloin):
1 & 1/2 cups quartered grape tomatoes
1 ear of corn
1 cup 2% milk
1 shallot, diced
1 small red bell pepper, diced
1. Boil a pot of water with 1 cup 2% milk.
2. When water is boiling, add ear of corn and cook for 10-15 minutes.
3. Combine the grape tomatoes, red bell pepper, and shallots in a bowl and toss until evenly distributed.
4. Remove corn from pot, allow to cool before removing kernels from cob.
5. Remove kernels from cob and add kernels to bowl. Toss until evenly distributed. Serve over pork.
1 bunch, thin asparagus, cut into 1in. pieces (remove purple/white areas from bottom of asparagus)
1 cup diced, sweet white onion
1 & 1/2 cup arborio rice
1/2 cup dry white wine (chardonnay)
6 cups chicken broth
4 tbsp butter
1/2 cup shredded parmesan cheese
olive oil to season pan
1. In a large saucepan, boil water. Once water is boiling, blanch asparagus for 3-4 minutes (until bright green).
2. Strain asparagus in sink then run cold water over asparagus to halt cooking (keeps the asparagus bright green). Set asparagus aside. In the same saucepan (without the asparagus), add chicken broth and return to stove, over low heat.
3. Heat a large nonstick skillet over medium heat. Add about a tablespoon of olive oil.
4. Once oil is hot add diced onion. Cook onion until they turn translucent (about 3 minutes). Do not brown onions.
5. Add arborio rice stirring until rice is coated in oil (about 1 minute).
6. Add dry white wine. Stir until wine has been absorbed (you don’t HAVE to add wine, you can skip this step. I just like it for the flavor).
7. Once wine has been absorbed, add a ladle-full of chicken broth to rice. Stir until chicken broth has been absorbed.
8. Continue adding chicken broth one ladle-full at a time until all chicken broth has been absorbed. Stirring constantly (DO NOT let rice stick to bottom of pan, if it starts sticking add more chicken broth).
9. Once all chicken broth has been absorbed, add butter and stir in. Taste rice, if rice is still crunchy, add more chicken broth.
10. Add the asparagus that has been set a side and mix into rice.
11. Add parmesan cheese and season with salt and pepper.