Try a new Pork recipe made with Red, White, & Blue for the upcoming Holiday!

This Cranberry-Grape Reduction adds new flavors to Pork Loin and well-chilled Tassel Ridge Red, White, & Blue with its strong grape flavors. It is a perfect pairing for Tassel Ridge Pork Loin with Red, White, & Blue Cranberry-Grape Reduction and hot weather.

Tassel Ridge Pork Loin with Red, White, & Blue® Cranberry-Grape Reduction


  • 2 tsp salt
  • 2 tsp pepper
  • 3 lb pork loin
  • 2 Tbsp plus 1 Tbsp canola oil
  • 2 Tbsp minced shallots
  • 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 seedless red grapes
  • cups Tassel Ridge Red, White, & Blue


  1. Preheat oven to 350°F. Season pork with salt and pepper. 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 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.

  2. Alternate Serving Suggestions—Serve with chicken, turkey, or duck.

Recipe Notes

Wine Recommendation—Tassel Ridge Red, White, & Blue®

Red, White, & Blue is a traditional, sweet Concord blend with strong grape flavors reminiscent of grape jelly. It pairs well with Asian and other spicy foods. Red, White, & Blue is an outstanding sipping wine that is best served chilled.