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Aged Cabernet Series Artisan Recipe September 2013

This hearty, meat-based cuisine is long-simmered with herbs and veggies that infuse the meat wth flavor while slow cooking renders it fall-apart tender.  Enjoy this sumptuous meal with this month's Aged Cabernet Series wines.

 Chilean-Style Pork Loin

Recipe Courtesy of Robin Garr, wineloverspage.com 

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Chilean-Style Pork Loin

Ingredients:
• 1 Tbsp vegetable oil
• 1 lb boneless pork loin
• 1 small onion, sliced thin
• 1 clove garlic, minced
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 1 bay leaf
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1/8 tsp ground cumin
• salt, to taste
• black pepper, to taste
• 1 oz red-wine vinegar

Preparation:
Brown the pork loin in the oil over medium-high heat in a Dutch oven or iron skillet. Put in all the other prepared ingredients, and add enough water to cover.

Bring to a boil, reduce to a simmer; cover and simmer gently for 3 hours or until the meat is very tender.

Leave the pork in its cooking liquid until cool, then remove the meat and slice it for serving.

Pair this recipe with this month's Aged Cabernet Series featuring:
• Joseph Phelps Vineyards 2002 Cabernet Sauvignon, Napa Valley
• Heitz Wine Cellars 2004 Napa Valley Cabernet Sauvignon

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August 2013

July 2013

June 2013

May 2013

April 2013

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December 2012

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