2 tsp salt
2 tsp pepper
3 lb pork loin
2 Tbsp plus 1 Tbsp canola oil
2 Tbsp minced shallots
1½ Tbsp minced garlic
1½-2 Tbsp coarse black pepper (more or less to taste)
2 sprigs fresh thyme
5 oz dried cranberries
2 cups sliced red seedless grapes
1½ cups Tassel Ridge Red, White, & Blue®
Preheat oven to 350°F. Combine salt and pepper in small bowl. Season pork with mixture. Add 2 tablespoons oil to heat-resistant skillet. Heat until oil begins to smoke. Carefully place pork in skillet. Brown on all sides. Place in oven. Cook 30 to 45 minutes, or until internal temperature reaches 145°F. While pork is cooking, heat remaining 1 tablespoon of oil in another skillet. Add shallots and garlic. Sauté about 1 minute. Add coarse black pepper and thyme. Cook 2 minutes. Add cranberries and grapes. Cook 3 minutes, stirring constantly to prevent burning. Add Tassel Ridge Red, White, & Blue. Cook over medium-high heat until most of liquid has evaporated and remaining liquid has thickened, about 3 to 5 minutes. Keep warm until ready to serve. Remove pork from oven. Let rest about 10 minutes. Slice and serve with cranberry-grape reduction. Serves 3–5.
Alternate Serving Suggestions—Serve with chicken, turkey, or duck.
Wine Recommendation—Tassel Ridge Red, White, & Blue
Red, White, & Blue is a traditional sweet, Concord based-blend with strong grape flavors reminiscent of grape jelly. An outstanding sipping wine, Red, White, & Blue is best served chilled.
Category : KIOA Recipe of the Week Posted on November 14, 2016