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Aged Cabernet Series Artisan Recipe - April 2013

Impress wine and food aficionados alike with this fragrant and delicious dish.  It's even better when you use fresh-grown garlic, onions and apples.

Be sure to pair this dish with this month's Aged Cabernet Series selections!

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 Roasted Pork Loin with Apple and Bacon Compote

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Roasted Pork Tenderloin with Apple and Bacon Compote

Ingredients:
• 24 fresh sage leaves, divided
• 2-1lb pork tenderloins
• 1-1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 2 Tbsp plus 1 cup canola oil, divided
• 4 oz applewood-smoked bacon (about 4 slices), cut into 1/2 inch wide slices
• 2 cloves garlic, cut into thin slices
• 1 small white onion, peeled and cut into 1/4 inch slices
• 1 tsp fresh thyme leaves
• 4 tart green apples, cored and cut into 1/2 inch cubes
• 1/2 cup unfiltered apple cider

Preparation:
Preheat over to 400°F. Mince 8 of the sage leaves and reserve until needed.

Season the pork with 1 tsp salt and 1/4 tsp pepper. In a large skillet, heat the 2 Tbsp of oil, add the pork and brown well, about 2 minutes per side.

Place a roasting rack on a baking sheet and place the pork on the roasting rack. Place on the middle rack in the oven and roast until the center of the meat reaches an internal temp of 150°F for medium, about 30 to 35 minutes.

While the pork roasts, add the bacon to the skillet and cook over medium heat until crisp, about 6-8 minutes. Stir in the garlic and cook for 30 seconds or until aromatic. Stir in the onion, 8 minced sage leaves, and thyme leaves and sauté until the onion is tender, about 4 minutes. Add the apples and sauté, stirring often, until lightly caramelized and tender (about 5 minutes). Turn the heat to high and add the cider to deglaze the pan. Lower the heat and reduce the liquid to a thick glaze, about 4-5 minutes. Season with the remaining 1/2 tsp salt and 1/4 tsp pepper. Remove from the heat and keep warm.

Remove the pork from the oven and cover loosely with aluminum foil. Let stand for 10 minutes.  While the pork is resting, heat 1 cup canola oil in a small saucepan over medium-high heat. Once the oil is warm enough so that the sage leaves sizzle without smoking, fry the remaining 16 sage leaves until crisp, about 10 to 20 seconds. Remove the sage leaves and drain on a plate lined with paper towels.

Cut the pork into 1/2 inch thick medallions. Serve with 1/2 cup apple and bacon compote per serving. Place sage leaves on each plate and serve immediately.

Pair this recipe with this month's Aged Cabernet Series featuring:
• Joseph Phelps Vineyards 2000 Napa Valley Cabernet Sauvignon
• Godspeed Vineyards 2004 Mt. Veeder, Napa Valley Cabernet Sauvignon

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Click to view our past recipes:

March 2013

February 2013

January 2013

Bonus Recipe

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

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