17 May PINOT NOIR PAIRING- PORK TENDERLOIN WITH CARAMELIZED SHALLOT-BALSAMIC SAUCE
2 ½ pounds pork tenderloins (about 2 large), trimmed
Salt and black pepper
3 tablespoons olive oil
2 tablespoons butter
8 ounces peeled shallots, sliced
Salt to taste
¼ cup balsamic vinegar
½ cup chicken stock
1 clove garlic minced
1 tablespoon olive oil
1 large bunch broccoli rabe, sliced crosswise ¾ inch
Salt and black pepper to taste
Yukon Gold Potatoes
4-6 medium Yukon gold potatoes
Extra-virgin olive oil
Salt and pepper
Preheat the oven to 375 degrees F. Heat oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Place in oven and roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 140 degrees F, about 15 minutes. Remove from oven and tent loosely with foil allow to rest 5-10 minutes.
In a small skillet over medium low heat, melt butter and add shallots and pinch of salt, lower heat to low and cover. Cook, stirring often until shallots are very soft. Remove cover and continue to cook stirring often until shallots are brown, about 15 minutes. Add balsamic and cook until evaporated and shallots are just starting to stick to pan again. Pour in chicken stock, bring to a quick simmer and then remove from heat. Using a stick blender puree until smooth. Adjust seasoning if needed.
In a medium sauté pan over medium high heat, add olive oil, garlic, and broccoli rabe. Add a pinch of salt and pepper and stir using tongs to move garlic around so it doesn’t burn. Cover and cook for 1 minute. Remove cover and stir once again. Lower heat and re-cover pan, allow to cook additional minute.
Yukon Gold Potatoes
Preheat the oven to 375° and line a sheet tray with parchment paper. Use a fork to poke a few holes into the potatoes. Place potatoes on sheet tray, rub with olive oil, and sprinkle with salt and pepper. Bake about 1 hour, or until the potatoes are soft when pinched and the skin is crisp.
Slice a slit in top of potatoes and pinch sides to open, top with butter, sour cream and chives.
Courtesy of Mark Caldwell, Executive Chef Davis Estates