Amidst stories of the winery we thought it would be nice to leave you recipes with which to enjoy your wine and your loved ones, be it from Kingston or anywhere else, especially as Valentines day quickly approaches us!
Our friend Mariangela Sassi, a producer for Joanne Weir, passed along this great recipe and pairing for our Kingston Family Alazan Pinot Noir. (Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, chef and public TV personality.)
“Thank you for the amazing Pinot – we enjoyed it with a herb-encrusted pork tenderloin roasted in a baguette! Recipe attached is divine. It was a perfect pairing! The one item you may not have is fennel pollen but if you don’t have it the taste will still be excellent. Bakers of Paris baguettes are perfect for this since they will hold the tenderloin completely. Enjoy.”—MS
PORK ROASTED THE WAY THE TUSCANS DO
by Joanne Weir
2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen
4 tablespoons extra virgin olive oil
1 pork tenderloin, trimmed
1 loaf crusty baguette
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.
Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string.
Preheat an oven to 375° F. Place the pork on a baking sheet and roast until done, 155 to 160° F when an instant read thermometer is inserted into the thickest part, 20-25 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.