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.