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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Williams Selyem 2002 Pinot Noir - Yorkville Highlands Weir Vineyard and Grilled Pork Tenderloin with Pinot Noir Cherry Sage Sauce

Presented by: Carole and Marshall Ward

Grilled Pork Tenderloin
with Pinot Noir Cherry Sage Sauce

2 pork tenderloins
Herb Rub for Pork:
1½ tsp. dried thyme
1½ tsp. dried rosemary
1½ tsp. black peppercorns
2 bay leaves, crumbled
2 whole all-spice berries
½ tsp. kosher salt

Sauce:
1 tbsp. olive oil
1/3 cup chopped shallots
1 cup chopped crimini mushrooms
5 cups chicken stock (if using boxed stock, do not add additional salt)
2 cups cherries
¼ cup freshly chopped sage leaves
1 tbsp. honey
2 cups Pinot Noir
½ cup port

Meat
Grind all of the rub ingredients to a powder in a spice grinder. Apply rub thoroughly all over tenderloins. Sear at medium high heat until meat is brown on all sides. Oven roast at 425° until internal temperature is 145° to 150°, approximately 15-18 minutes. Let meat rest, covered, for approximately 10 minutes to let the juices settle.

Sauce
In a saucepan, heat the olive oil and sauté the shallots and mushrooms until lightly browned. Add the stock, cherries, wine, port, and sage. Reduce, uncovered, over high heat until the sauce has thickened lightly and coats the back of a spoon; about 40 minutes. Strain the sauce through a fine-mesh strainer, pressing on the solids to get all the juices. Return juices to pan while discarding solids. Season to taste with honey, salt and pepper.


Recipe from Chef Kathie King, posted in the Wine Club newsletter from Wilson Winery, March, 2014.

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