Tassel Ridge® Pork Loin with Finalé Iowa Red and Plums


  • 1 3- lb boneless pork loin cleaned and trimmed
  • 1 tsp salt
  • tsp black pepper
  • 1 tsp dried sage
  • ½ tsp thyme
  • 1 Tbsp canola oil
  • 2 onions sliced
  • 1 tsp minced garlic
  • 1 cup chopped carrots
  • cup Tassel Ridge Finalé Iowa Red
  • cup chicken stock
  • cup water
  • 25 dried plums pitted
  • 2 bay leaves
  • 2 Tbsp cornstarch
  • 2 Tbsp water


  1. Preheat oven to 350°F. Season pork with salt, pepper, sage, and thyme. Heat oil in large pan. Add pork. Sear on all sides. When browned, remove from pan. Set aside. Add onions, garlic, and carrots to pan. Cook about 5 minutes. Add Tassel Ridge Finalé Iowa Red , stock, and ⅓ cup water to pan. Return pork to pan. Add plums and bay leaves. Place in oven. Cook about 1 hour, or until internal temperature reaches 145°F. Remove from oven. Remove pork from pan. Set aside and keep warm. Bring liquid to a boil. Remove bay leaves. Combine cornstarch and 2 Tbsp water. Once liquid is boiling, add cornstarch mixture, whisking until thickened. Turn off heat. Slice pork. Top with plum sauce. Serves 6–8.

Recipe Notes

Wine Recommendation: Tassel Ridge Iowa In the Dark

Iowa In the Dark is a dry, light red wine with strawberry notes and toasty oak on the nose and palate followed by hints of caramel on the finish. A blend of Marquette, St Croix, and Frontenac grapes grown in our Mahaska County, Iowa vineyards. Iowa In the Dark complements lightly seasoned winter meat dishes. Serve at room temperature.