by Chef Robert Mosher of The Beachmere Inn
Pairs well with Barbera
Braised Pork Loin
2 tsp salt
1 tsp fresh ground pepper
1 tsp ground sage
1 tsp dried thyme
3 lb. rib-end boneless pork loin, rolled and tied
2 tbsp olive oil
2 cups chopped onion
4 large garlic cloves, chopped
1 cup Cellardoor Chenin Blanc
Preheat oven to 325°F.
In a bowl, combine salt, pepper, sage and thyme. Rub dry mixture over the entire pork loin, wrap in plastic wrap and chill for 2 hours.
In a heavy casserole dish, heat 2 tablespoons olive oil over high heat, making sure not to burn. Remove the pork loin from the fridge and unwrap. Add the uncovered loin to the heated pan and sear the meat on all sides. Remove the pork and set aside, reserving 2 tablespoons of the fat in the pan. Add onions to fat and sauté until translucent, then add the pork back into the mixture. Add wine and bring to a boil. Braise the pork, covered, in a 325° oven for 50-60 minutes. Test the meat for an internal temperature of 155°F. The meat should be juicy and barely pink.
Let the meat rest for 5-10 minutes before slicing. Arrage slices of pork on a platter and top with the pan liquid.
Apple, Pear and Apricot Compote
2 tbsp butter
2 pears, peeled, cored and chopped
3 Granny Smith or Fuji apples, peeled, cored and chopped
2 cups dried apricots, chopped
3/4 cups cider vinegar
3/4 cups sugar (brown sugar adds an intense, deep flavor)
1 cup raisins
1 cup dried cherries
1 tbsp minced garlic
1/2 tsp paprika (sweet paprika will intensify fruit flavors)
salt and pepper to taste
1/2 tsp allspice
In a pan over medium-high heat, melt butter and add fruit, cooking until fruit becomes soft. Add all remaining ingredients and bring to a boil. Turn heat down to medium and cook until thickened, stirring occasionally to prevent sticking, about 45 minutes. Remove from heat.
May be served warm or stored in refrigerator for up to 30 days.