Red Wine Cherry Pork

 

The first cherries of the season are out! Try this recipe with your favorite variety or a new one!

Red Wine Cherry Pork 

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Joanne Saliby, Wenatchee World Living Well blog.

Prep time: 25 minutes

Marinate time: 1 hour

Cook time: 30 minutes

Serves: 4-6

2 tablespoons + 2 teaspoons grapeseed oil, divided

1 teaspoon lemon zest

1/4 teaspoon thyme

1-1/2 lbs. pork tenderloin, trimmed of silver skin

Salt and pepper

1 cup brown jasmine rice

1/4 cup onion OR shallots, finely diced

2 cloves garlic, minced

1-1/2 cups dry red wine

Sprig of fresh thyme

1/2 cup low sodium chicken broth

1/2 cup mushroom or vegetable broth

1/4 cup dried OR 1/2 cup fresh tart cherries, finely chopped

4 tablespoons cold unsalted butter, cut into 1/2 inch pieces

1/2 teaspoon kosher salt

1-2 grinds black pepper

Combine 1 tablespoon grapeseed oil, lemon zest, thyme and salt and pepper. Rub pork with the mixture and let rest in the refrigerator for 1 hour.

Preheat oven to 350°F. Start the rice about 15 minutes before beginning to cook the pork and cook according to package directions.

Heat a medium sauté pan on the stove over medium-high heat. Add 1 tablespoon oil. When the oil is hot, place the pork in pan and lower heat to medium. Brown the pork on all sides. Remove and place in small ovenproof dish. Bake the pork until the temperature reads 155°F. Remove, cover and let rest for 10 minutes.

Remove and save drippings from the pork. In the same pan, heat 2 teaspoons grapeseed oil, onion and garlic on medium heat until softened. Add wine. Reduce to 3/4 cup. Add thyme, drippings, chicken and mushroom broth and cherries.

Simmer until reduced to 1-1/4 cups. Remove thyme sprig. Remove from heat. Whisk in butter a few pieces at a time until fully incorporated. Add salt and pepper. Slice the pork into 1/4 inch pieces and serve over rice, drizzled in sauce.

Recipe Tip

As a general rule, it takes 20 minutes per pound to cook pork tenderloin at 350°F. Use a meat thermometer for best results.

Wine Pairing Suggestions:

Bella Terrazza Vineyards Estate Cabernet Franc

Horan Estates HVH Red Blend

Wedge Mountain Winery Lemberger (Semi-Sweet)

Adding Texture, Flavor & Protein with Nuts

'Tis the season for salads: the Wenatchee Farmer's Market starts today, and the first fresh greens are set out with the local cheeses, and the smell of cooking food from the vendors permeates the air. Everyone carries their shopping bags, still wrinkled and strangely shaped from a winter's worth of storage.

Regardless of what you pick up for your spring salad, consider adding nuts. They're a great source of vegetarian protein, full of good fats, give great texture and more complexity to the flavor. Here are some salad topper ideas:

Fresh salad greens with roasted walnuts with Gorgonzola or another strong cheese
Strawberry spinach salad with slivered almonds
Pecans, orange slices and dried cranberries over arugula

Recently I tried the nuts from Almond Blossom Roasted Nuts in Leavenworth. You can taste the many, many kinds of nuts they carry, and their flavored nuts are a GREAT addition to any salad, or many other meals, for that matter. Their maple chipotle pecans would be great on pancakes or waffles; the cranberry orange walnuts would go great in lemon or banana bread. Either of these -- and most of their other sweet and savory nuts -- would be a great addition to any salad, including the one below. It's one of my favorite parts about food: finding new and interesting combinations.


Bleu Cheese Pear Salad

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Kristen Wood, Icicle Ridge Winery.


Prep time: 10 minutes
Cook time: 5 minutes
Serves: 4

Dressing:
1/4 cup olive oil
5 large basil leaves, roughly chopped
3 cloves garlic, minced
1/4 teaspoon salt
1 tablespoon honey

Salad
8 large romaine leaves, torn
3/4 cup Bleu cheese, crumbled
2 pears, peeled cored and diced (Bosc pears recommended)
3/4 cup walnuts or pecans, chopped and toasted

Combine olive oil, basil, garlic, salt and honey in a jar and shake until honey is mixed in. Let sit for 5-10 minutes to release the basil flavor from the leaves.
Toast the walnuts or pecans in a dry pan over medium high heat until browned.
Mix romaine leaves, Bleu cheese and pears in a bowl with nuts.
Strain the basil leaves out of the dressing.
Pour dressing over the salad and toss well before serving.


Wine Pairing Suggestion:
Icicle Ridge Winery The Blondes Gewürztraminer

Pairing Tips:
Bleu cheese can overwhelm white wine. Keep this in mind if another wine pairing doesn’t seem to work.
Remember that the wine should always be sweeter than the food you're enjoying it with. If you're including a sweetened nut, choose a sweeter wine.

Savoring Leavenworth Sneak Peek: Salsa Verde

Photo by Richard Uhlhorn

I have a good reason for not posting the last couple weeks: I've been completing the final touches for Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere. Regardless of what anyone might tell you, it's a lot of work to finish a recipe book; I barely noticed that the sun rose and set for about three weeks.

BUT I have a peace offering for you: a recipe. From Savoring Leavenworth. Before it's even published! And it's from South, one of Leavenworth's most well-known and popular restaurants.
I figured it was the perfect recipe for football season. It's great with tortilla chips and you'll impress your friends without much work at all.

Note: Savoring Leavenworth will be available for purchase in November 2011. Stay tuned for more information.


South's Salsa Verde

Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 1 hour
Serves: 10

12 tomatillos, peeled and cut in half
1 whole onion, cut in half
4 cloves garlic
1/2 head romaine lettuce, roughly chopped
3 Serrano peppers, seeds removed
1/2 cup cilantro (1 bunch)
1/8 teaspoon salt

Heat a fry pan or griddle on the stove to medium heat. You do not need oil. Place the tomatillos, and onion, cut side down, on the pan and let cook until they turn brown and the tomatillos begin to soften.
Once the tomatillos and onion are browned, put them in a blender or food processor with the garlic, lettuce, peppers, cilantro and salt. Blend until smooth, but be careful – the salsa will be HOT!
For best results, chill and serve with chips, over enchiladas or with quesadillas.

Recipe Tip
Tomatillos are a tart green tomato with a papery covering that are used in many Mexican salsas. They are available at most grocery stores in the produce section.

Try this recipe with these local wines:
Cascadia Winery Roussanne
Stemilt Creek Winery Sweet Adelaide White Blend