Premier Series Artisan Recipe - July 2013

"The spicy side of Syrah lends itself to Mediterranean style cooking, with lots of fresh herbs and tomato based pasta dishes that have layers of flavor. Sausage and peppers are a classic dish with loads of flavor. A favorite around my house is marinated lamb, garlic and rosemary, and of course, the wine is Syrah. This Pork Loin recipe is a great match for this varietal. Enjoy!” - Sterling Albert, Sterling Albert Winery Pork Loin with Syrah Reduction Sauce

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Pork Loin with Syrah Reduction Sauce

Ingredients:
• 2 lbs pork loin +\-
• fresh rosemary
• oregano
• thyme
• Montreal seasoning (McCormick)
• olive oil
• 1/4 bottle Syrah (will reduce down to 2-3 oz.)
• fresh cracked pepper and sea salt

Directions:
Season the pork with the herbs, seasonings and olive oil. Pour half a glass of Syrah over it. Cover and let it soak for 1 hour.

Grill or broil the pork until 150-160°F, still slightly pink. Let rest for 5 minutes under foil.

Prep your reduction sauce. In sauté pan, pour 1 tsp olive oil and 8 oz. of wine. Add any leftover herbs from prep.

Add 1 tsp salt and 1 tsp pepper to pan. Cook on medium for 5-10 minutes until most of the wine is gone. This is a thin sauce, light in body, so don’t boil away the flavor.

Slice the pork into 1/2” thick slices and drizzle each piece with the sauce. Enjoy the rest of the
bottle of Syrah. Grilled veggies and rustic bread are best with this meal.

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June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

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