Its pretty well established that I’m a lover of 98% of things that concern wine (I loathe moscato). However here’s something else to know I’m an amateur food boss. I’m equally as passionate about food as I am about wine. So here goes… Food AND Wine coming to you via me… Poindexter
Grilled Pork Loin and sauteed mushrooms w/ Spiced Peach, Pineapple and Pear glaze.
Pork Loin and mushrooms
- 1 (2-pound) boneless center cut pork loin, trimmed and tied
- 2 tbsp minced garlic
- 3 sprigs thyme (chopped)
- 2 tbsp ground pepper
- 3 tbsp extra virgin olive oil
- Kitchen twineMushrooms
- 1 cup chopped baby portobello mushrooms
- 2 tsp extra virgin olive oil
- 2 tbps balsamic vinegar
Peach, Pear, Pineapple glaze
- 1/2 cup of fresh Peaches peeled and chopped into 1/2 chunks
- 1/2 cup of fresh Pineapple chopped into 1/2 chunks
- 1 whole Pear peeled and chopped into 1/2 chunks
- 4 tbsp Peach preserves
- 2 tbps Ancho Chile powder
- 1 tsp crushed red pepper flakes
- 1 tsp all spice
- 1 tbsp butter
- 2 tbps olive oil
Pre-heat to medium-hot (about 400 degrees F.) gas grill. While the grill is heating up, place the pork loin on a cutting board. Rub with garlic and thyme. Tie together in 2 inch sections with kitchen twine. Brush the entire loin with the olive oil and sprinkle with pepper. Place loin onto grill and sear all sides for 7-10 min each. After sear, place away from direct heat. Use the second level if an elevated rack is available.
Grill the pork, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135 degrees F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin. The loin will continue to cook when you remove it and reach the desired 140 degrees F with ease.
Peach, Pear and Pineapple Glaze
Place all ingredients for glaze into small sauce pan on medium heat. Allow to cook for 20min, stir as needed. Prepare food processor or blender. Place warm mixture into food processor or blender. Use the chop or pulsate setting to turn mixture even out mixture. You still want some smaller fruit chunks to be present. (Beware, heated liquids give off steam and will influence the top to fly off of your appliance. Keep your extra hand on the top)
Heat saute pan on medium-high heat. Add E.V.O.O. (Extra Virgin Olive Oil). After oil is heated, add mushrooms. Add salt and pepper. Add balsamic vinegar and continue to stir occasionally for about 3min.
Transfer the loin to a cutting board, tent loosely with foil and let rest 15 minutes before cutting into thick slices. Serve with the sauteed mushroom and drizzle some of the glaze over the meat.
I can’t finish this post without adding in some wine. Pork is flexible enough to be served with a variety of different wines. I usually follow this rule of thumb:
Ham, Bacon or Sausages
The fruit and acidity of off-dry German Rieslings balance the smoke and salt in ham and bacon, while Rieslings from Alsace, France, have the weight to stand up to sausages.
The spice and light sweetness of Gewürztraminer will flatter similar flavors in spicy pork dishes.
A creamy Chardonnay with notes of apple, citrus and oak won’t overwhelm the mild herbal flavors in roasts or braises.
The deep fruitiness, low tannins and hint of soy in a New World Pinot Noir give it a special affinity for pork with Asian spices.
Roast Suckling Pig and Barbecued Ribs
Bold pork dishes with lots of crispy fat or tomato-based sauces require a spicy red with acidity and low tannins, like a medium-bodied Zinfandel.
This go-round I chose Four Vines OVC (Old Vine Cuvee) Zinfandel. This light bodied red is low in tannins and is well balanced with the hint of blackberry and spice. This is a classic California Zinfandel. It’s great for the price ($10-$15) and leaves a smooth, velvety texture.
~ Push up your Glass(es)