Wednesday, October 15, 2014

Cherry Pinot Noir Sauce & Pork Tenderloin

A new  twist on the other  white meat (pork tenderloin) , a dish  that you can adjust to  your  taste . I love  cooking  with  wine  , especially  meats  , it  gives  meats  a unique  taste  with the  right  combination  of  wines .  My baby  boy  tells  everyone  mama  is  making  drunk  food  .  So  enjoy  from my family  to  yours .~~Nee~~

Prepare the Tenderloin:

1         Pork tenderloin (approximately 2-3 pounds)
Kosher salt & freshly ground black pepper
1/3      cup flour
1         teaspoon dried thyme
1/2      teaspoon ground fennel seeds (optional)
1/2      teaspoon  ground ginger
1/2      teaspoon  ground mustard
2         tablespoons olive oil

Sauté the Mushrooms:

1       tablespoon unsalted butter
8       ounces  gourmet mushrooms, oyster, shiitake, trumpet etc...

Cherry Pinot Noir Sauce:
1       cup Pinot Noir
2       cups chicken stock
2       tablespoons honey
1       tablespoon balsamic vinegar
1       cup dried pitted tart cherries

Prepare the Tenderloin:
1 .      Preheat oven to 350. Pat loin dry, trim any fat and season with salt and pepper. To make rub, mix flour, thyme, fennel, ginger, and mustard on a large plate with a spoon. Set aside 2 tablespoons of rub mixture. Place tenderloin on plate and rub mixture over tenderloin.
2 .     In a large, oven-proof pan heat olive oil on medium high heat. When hot, add tenderloin and sear until brown on all sides. Transfer to oven to finish cooking, 10-12 minutes more, or until meat reaches an internal temperature of 142 degrees. Remove pan from oven and transfer tenderloin to platter, cover to keep warm.

Sauté the Mushrooms:
In a medium size pan, add butter and sauté mushrooms, season with salt and pepper. Set aside.

Cherry Pinot Noir Sauce :

1.     Place the pan you cooked the pork in over high heat. Add wine, chicken stock, honey, and balsamic vinegar. Whisk in the reserved flour mixture, scraping the bottom of the pan. Add dried cherries and continue to cook until sauce has thickened, can add a pat of butter also to smooth sauce, about 10 minutes.

2 .   To serve, cut tenderloin on the diagonal into 1/4-inch thick slices, fan out on platter or individual plates. Add sautéed mushrooms on top of meat, then pour sauce over pork tenderloin and mushrooms.

Pairing :

Ferrari-Carano Sky High Ranch Pinot Noir

This superbly crafted, limited wine boasts spicy aromas of vanilla, cedar, and black fruits with full flavors of mocha and chocolate, cedar, spice, clean and pretty delicate blue fruits, reminiscent of blueberry, blackberry and plum. The velvety texture and dazzling complexity are underscored by bright acidity, creating a naturally-balanced wine with a lingering, rich finish.


  1. Love the idea of drunk food! Your son is a card. :-) And love the idea of this recipe, too -- such much flavor. I can never get enough recipes for pork tenderloin -- such a wonderful cut of meat. Thanks.

    1. Hi John , pork tenderloin is a great cut of meant that can be cooked so many different ways . baby boy turned 6 , October 8th and never at a lost for words . Thanks so much for stopping by . :)

  2. Dear Nee,
    You are so funny, love what your son said, "drunk food." Out of the mouths of Babes! I think you are correct Nee, cooking with wine just seems to not only add flavor but I think it tenderises the meet to a point as well. This recipe is amazing, love all the ingredients and the mushrooms plus the cherries are a fabulous idea. It looks delicious.. Like the wine pairing as well a Pinot Noir sounds perfect..Thanks for sharing, Have a blessed day..
    Dottie :)

    1. Dear Dottie ,
      If I put a smile on your face , I consider I did a good deed today . I agree with you , I also think it tenderizes the meat , I also use wine in the rubs for meat I make .
      You can never go wrong combining the vegetables and fruits that you like together (as long as they don't fight each other ) .
      It's comfort food time and I have put the grill away , not it crock pot , kettle . Dutch oven and baking time . Thanks so much for stopping by . You also have a blessed day ...~Nee~ ;- D

  3. I keep forgetting to mention that October is National Pork Month! You sure have celebrated with style Nee. Your Pork looks delicious. I too love cooking with wine. For some reason, I especially love the combination of wine and cherries. A taste would be nice about now, lol...Tell your little boy, my daughter use to call me the Bellefonte Lush, lol...

    Thanks for sharing, Nee...

    1. Hi Louise , This pork was last Sundays' dinner . I think they are glad it's fall so they can get some real food as they call it ;- D . Wines do make meat moist and tender . It's time to make my fruitcake this weekend , I make it drunk with brandy . Cherries and wine just seem to go together and as you know I cook some vegetables with a little wine . I bet you would laugh when she called you the Bellefonte lush (giggling)
      A small glass of wine is good for the tummy and heart . Thanks so very much for stopping by . (((HUGS))) ~Nee~

    2. I think the same way as your family, Nee. "Real" food gets cooking when the weather cools down. Summer food is good but "real" food is GREAT!!!

      I haven't been drinking wine for the past couple of months. I wanted to wait for my results. Believe me when I tell you, Nee, I can not wait to sip or as Dottie says, gulp!

    3. (giggling) On my dear Louise ,
      You have great will power , take care of your health first , you will know where your numbers are and you can take a sip or a gulp ;- D .

      Here's to 'REAL FOOD!!!"

    4. We''ll have to do a virtual toast:)

    5. I'm with you there sweetie ;-D

  4. That sounds so good.. so so good!

    1. Hi Medeja , just delicious . Thanks for stopping by :)

  5. Dear Nee, That sounds so good. Pork is a meat that I truly never get tired of.
    I like cooking with wine too. I must say I only began doing it recently and I love it.
    I still think of Bill Cosby's show that "kids say the darnedest things"~ so cute!!
    Blessings dear for a beautiful Sunday. Catherine xo

    1. Hi Catherine ,
      You can fix pork in so many different ways and cooking with wine is just so cool .
      My kids is a hoot , never at a lost for words . Have a blessed day and thanks for stopping by . ~Nee~ ;-D

  6. hi nee, i havent got much experience cooking with wine but the sauce sounds great. It must have been so good with the pork tenderloin and your presentation is superb, very classy!

    1. Hi Lena , the wine just acts as an herb or spice , it also help to make the meat tender . Thanks for stopping by ;- D


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