In the Kitchen In the Kitchen
Roast Loin of Pork with Pinot Noir Plum Sauce
Chef Bruce Reizenman pairs this pork loin with our Frei Brothers Reserve Russian River Valley Pinot Noir, whose bright red cherry and dark plum flavors perfectly complement the rich, spiced pork loin. Given that pork loin is relatively lean, Bruce prefers to brine the loin overnight to keep it moist and enhance its flavors. He recommends using an heirloom pork, like Berkshire, as it has excellent flavor and marbling. This recipe serves six.
Pork Loin
Ingredients
- 2 lbs boneless, center-cut pork loin, trimmed of all outside fat
- ½ cup brown sugar 1/3
- 1/3 cup kosher salt
- 1 tsp whole black peppercorns
- 2 sprigs fresh thyme
- 3 bay leaves
- 2 tbsp cooking oil
Instructions
Cooking the pork is a two-step process. First, combine the sugar, salt, peppercorns, thyme and bay leaf in 1 quart water. Stir to dissolve. Place the pork loin (submerged) in the brine and refrigerate overnight. The following day, remove the pork from the brine, pat dry.
Pre-heat the oven to 325°F. Place a heavy-bottomed sauté pan over medium heat with just enough cooking oil to coat the bottom of the pan. Place the pork loin in the pan and sear each side, turning frequently (1- 2 minutes per side). When the meat is golden brown, place the sauté pan with the pork into the oven. Roast until the internal temperature of the pork reaches 145 degrees, approximately 20 minutes. The meat should be served medium to medium-rare.
This dish may be served warm or at room temperature. If warm, place on a plate, cover with foil and let rest for 5-10 minutes. For room temperature, let it rest for 30 minutes before slicing.
Pinot Noir Plum Sauce
Ingredients
- 1 tsp butter, unsalted
- 1 shallot, thinly sliced
- 3 cloves garlic, sliced
- 1 cup Frei Brothers Reserve Russian River Valley Pinot Noir
- 1 qt vegetable broth
- 2 lbs fresh, whole plums (Santa Rosa or similar dark red variety)
- 2 tbsp granulated sugar
- 11 spearmint leaves
- ¼ cup Hoisin sauce
- ¼ teaspoon ground coriander
Instructions
In a medium saucepan over medium heat, cook the shallots and garlic in the butter until they start to brown. Add the Pinot Noir and reduce the volume by one half. Add the vegetable broth, plums and sugar. Simmer until the plums are warmed. Add the spearmint, Hoisin sauce and coriander, and simmer for another 5 minutes.
Remove from the heat and strain to remove the plum skins and pits as well as the shallots, garlic and mint. Push all the plum meat and juices through the strainer, to create the body of the sauce. Allow the sauce to cool and then place it in a blender and process until velvety smooth.
