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by John Williams, UW Health
from our 2015 Winery Open House

INGREDIENTS:
Brine:

    2 to 3lb Pork Loin (Trimmed)
    2 quarts water
    2 bay leaves
    1/3 cup salt
    1/3 cup sugar
    2 tsp rubbed sage
    ¼ cup olive oil
    1 tbsp fresh chopped thyme
    1 tsp ground black pepper

Pinot Noir Sauce:

    1 cup Wollersheim Pinot Noir (Drink the rest)
    2 tsp whole grain mustard
    2 cups chicken stock

DIRECTIONS:

Pork Loin:
1. Dissolve salt and sugar in the water.

2. Add the pork and the herbs (excluding the chopped thyme). Cover and marinate overnight in the refrigerator.

3. Preheat oven to 325 F. Remove the pork loin from liquid and rub with olive oil, pepper and chopped thyme.

4. Heat a large saute pan and brown pork.

5. Transfer to oven and roast for 30-40 minutes or until the internal temperature registers 155 F. Remove and cover roast to keep warm.

Pinot Noir Sauce:
1. Remove fat from pan and pour in wine, deglaze.

2. Add chicken stock and mustard and reduce by half or until the liquid coats the back of a spoon.

3. Pour over sliced pork.

NOTES:
This can be served with oven roasted fingerling potatoes and sautéed spinach or another types of greens.