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Pork |
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Moselland Pork
Pork Stew
Roast Loin of Pork
Pork in Cassis
Mulled Pork
| 350 | gm | pork tenderloin |
| salt | ||
| pepper | ||
| flour | ||
| 60 | ml | olive oil |
| 1 | onion, thinly sliced | |
| 4 | cloves | garlic, minced |
| 250 | ml | Moselland Bernkasteler Kurfurstlay |
| 120 | gm | golden raisins |
| 15 | ml | balsamic vinegar |
| 5 | ml | green peppercorns, whole |
| 2 | ml | dried thyme |
| 2 | ml | dried oregano |
| 60 | gm | butter, chilled |
| 60 | gm | toasted pine nuts |
Cut pork into medallions, coat with seasoned flour, and sauté together with
onions and garlic in the olive oil until the onion is soft and the pork lightly
browned. Remove the pork, deglaze with wine, add peppercorns, raisins and herbs
and reduce to about one-half. Add back the medallions and heat them through.
Remove the medallions to a serving plate, whisk in the chilled butter, add the
pine nuts, stir and pour over the pork. Serve with mashed potatoes.
We like to accompany this with the Moselland Bernkasteler Kurfurstlay or with a well -rounded Chardonnay like J.Lohr Riverstone Estate Chardonnay .
| 700 | gm | pork shoulder, cut into 2.5cm cubes |
| 25 | ml | olive oil |
| 2 | onions, roughly chopped | |
| 2 | cloves | garlic, roughly chopped |
| 1 | bay leaf | |
| 200 | ml | Canaletto Pinot Grigio/Garganega |
| 225 | gm | tomatoes, peeled and chopped |
| salt | ||
| pepper |
In an over-proof casserole, brown the pork in the oil, remove and set aside.
Lightly brown onions and garlic, stir in flour and cook for a minute or so. Add
bay leaf, wine, and tomatoes, and simmer gently for two minutes. Add back the
browned pork, cover tightly and cook in a 150° C
oven for about 90 minutes. Remove the bay leaf and serve over steamed rice.
For those who want to continue with white wine here, choose Canaletto Pinot Grigio/Garganega. Good red pairings would be Fougeres Beaujolais or J. Lohr Seven Oaks Cabernet Sauvignon.
| 2.5 | kg | pork loin roast |
| 2 | cloves | garlic, slivered |
| salt and pepper to taste | ||
| 250 | ml | dry white wine such as Moselland Bernkastler Kurfurstlay Riesling |
| 150 | ml | apple sauce |
| 1 | apple, cored and thinly sliced | |
| 25 | gm | brown sugar |
| 120 | ml | whipping cream |
Make slits in the roast and slide in slivered garlic. Rub the roast with salt and pepper and roast, fat side up in a preheated 230°C oven. Baste periodically with drippings and some of the wine. After 30 minutes, reduce heat to 180°C, and bake for another hour, continuing to baste. Remove the raost from the oven, pour off most of the drippings, spread the apple sauce on the roast and decorate with the apple slices. Return to the oven until the slices are softened (baste them with the drippings). Remove the roast from the pan and stir in the cream to make a sauce. Serve with oven roast or mashed potatoes.
We enjoyed this roast with Corvo Bianco, but believe that a fruity Rhone-style red like Cline Oakley Five Reds would also work well.
| 1 | kg | pork filet |
| 10 | ml | thyme, fresh, chopped (or 5 ml dried) |
| 80 | ml | cornstarch or arrowroot |
| salt and pepper | ||
| 100 | ml | olive oil |
| 6 | green onions, finely chopped | |
| 200 | ml | heavy cream |
| 40 | ml | Vedrenne Supercassis Crême de Cassis |
Cut filet into six equal portions, dredge them in a mixture of salt, pepper, and hald the cornstarch. Sautee in the oil until nicely brown on both sidea. Remove the pork and set aside. Sautee the green onions for a minute of so, then add the rest of the cornstarch which has been dissolved in a little cold water. Cook for a few minutes, then add cream and cassis. Return the pork to the pan and simmer gently for 5 minutes. Adjust seasonings and serve with mashed potatoes.
This dish is a natural with a Cabernet. Try Bleasdale Cabernet Sauvignon For a little variety, try it with Cline Oakley Five Reds
| 1 | kg | pork shoulder, cut into 2cm cubes |
| 750 | ml | red wine such as Achaia Clauss Demestica Red |
| 40 | ml | Ponche Caballero orange brandy |
| 2 | oranges, juice and zest | |
| 1 | lemon, juice and zest | |
| 15 | ml | brown sugar |
| 6 | cloves | |
| 6 | juniper berries (or 40ml of gin) | |
| 80 | ml | raisins |
| 400 | ml | beef stock |
| 4 | apples, peeled, cored, and sliced | |
| 3 | onions, thinly sliced | |
| 4 | cloves | garlic, crushed |
| 10 | ml | cinnamon |
| 10 | ml | nutmeg |
| salt and pepper |
Place all ingredients in a pot or crock pot. A crock pot will take 10 - 12 hours set on low. A regular pot on simmer will have the meal ready in about 90 minutes. The gravy can be thickened if you wish, or reduced after the pork has been taken out and set aside. Serve over rice, or with potatoes, or with lots of bread or rolls for sopping up the gravy.
Try this tasty stew with Achaia Clauss Demestica Red, or with Neirano Barbera d'Asti.
Last updated August 8, 2006
