Pork Loin With Pinot Noir Sauce Recipes

APPLE PORK ROULADE WITH PINOT NOIR SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Butterfly the tenderloin by slicing through 3/4 of the meat lengthwise down the center and fold it open like a book.Cover the meat in plastic wrap and pound it with a mallet or rolling pin to flatten it out to 1/2 an inch thickness.
• Spread 2/3 of the surface of the meat with the goat cheese, leaving a strip at the end bare to keep the filling from oozing out. Place the apple slices in two rows lengthwise and add the couscous to the center. Roll the pork up tightly into a roast and secure with four ties of the butcher's twine.
• Heat the oil in a skillet on medium high heat. When hot, almost to smoking point, add the meat and sear on all sides, getting as much carmelization as possible.
• Place the skillet in a 400 degree oven and roast for 25 minutes, or until internal temperature is 165 degrees. Remove from oven and let the meat rest on a cuttong board for ten minutes.
• Meanwhile, put the skillet back on the stove and add the flour to the pan drippings. Wisk together until flour is incorporated and let cook cook for a minute before adding the wine.
• Let the sauce reduce to a desired thickness turn off the heat. Slice the meat and serve with sauce.

GRILLED PORK TENDERLOIN WITH WHITE TRUFFLE OIL, SHIITAKE MUSHROOMS AND BLUE CHEESE SAUCE

Steps:

• For marinade, in a bowl, combine the truffle oil, raspberry vinegar, soy sauce, garlic, shallots, salt and pepper.
• Place pork tenderloin in a shallow pan, pour the marinade over, and turn to coat. Allow to stand for 30 minutes, covered, at room temperature, or up to four hours in the refrigerator (bring to room temperature before proceeding).
• Preheat the grill to medium. Remove pork from marinade and place on grill. Grill, turning frequently, until tenderloin reaches an internal temperature of 145 degrees.
• Remove from grill, cover loosely with foil, and allow to rest while preparing the sauce.
• For sauce, in large sauté pan over medium-high heat, melt the butter until foaming subsides.
• Add the Shiitake mushrooms, garlic and shallots and sauté for two minutes.
• Add the rice wine vinegar and reduce until almost dry. Add the veal stock, heavy cream and blue cheese and reduce to a sauce-like consistency.
• Adjust seasoning with salt and pepper. Set aside and keep warm.
• Thinly slice the pork and spoon the sauce over the top. Serve with baked, roasted or mashed potatoes.

PORK LOIN WITH PINOT NOIR SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
• In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
• Serve the pork with generous drizzle of the pinot noir sauce.

ROAST LOIN OF PORK WITH PINOT NOIR SAUCE

Steps:

• Dissolve salt and sugar in the water. Add in the pork and the herbs (excluding the minced thyme). Cover and marinate overnight in the refrigerator. Preheat oven to 325 F. Remove the pork loin from liquid and rub with extra virgin olive oil and minced thyme. Heat a large saute/fry pan and brown pork. Transfer to oven and roast for 30-40 min or possibly till the internal temperature registers 155 F. Remove and cover roast. Pour fat from pan. To make sauce, add in 2 c. chicken stock to pan and reduce by half. Add in 1 c. Robert Mondavi Pinot Noir and reduce again. Fold in mustard. Slice Pork and serve with Pinot Noir Sauce. Suggested Wine: Robert Mondavi Pinot Noir Serving Ideas : Serve with Garlic Mashed Potatoes and Braised Swiss Chard