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  • Carlos Sarmiento

Grilled lemon-thyme pork tenderloin, raspberry balsamic wine sauce & roasted rosemary sweet potatoes

An Australian Shiraz wine-inspired recipe, boasting with deep flavors and giving us all a sense of its namesake...hope.


(Photo: Carlos Sarmiento)


Known as the land down under, Australia has become world renowned for its unique Shiraz wine.

In the 19th century, French Syrah grapes migrated to this country, where due to its unique terroir, complex climate and diverse fauna, this varietal flourished into what it has been known since...a fantastic, full-bodied and vibrant wine.


(Photo: Adele Payman)

Shiraz wines are distinctive because of their robust and spicy nature, and yet provide a slight sweet afterthought with every sip.


(Photo: Amos Bar-Zeev)

It is because of the Shiraz’s peppery and deep flavored composition that it is always recommended to pair this wine with equally bold foods. BBQ, steaks, and spicy-grilled foods become Shiraz‘s best friends.


This new recipe was precisely crafted for a Shiraz wine, accentuating it with yet another new wine sauce.

So, as they say down under, let’s heat off the barbie (barbecue grill) and get ready for some great tucker (food).

(Photo: Ondrej Machart)

Let‘s get cooking!


Menu:

Grilled lemon-thyme pork tenderloin, raspberry balsamic wine reduction sauce and roasted rosemary sweet potatoes


Wine pairing:

2018 Basalt Block Shiraz - Hope Estates Family Vineyards - Hunter Valley, New South Wales, Australia


Serves 4


Ingredients:

Pork:

  • 1 1/2 lbs of pork tenderloin

  • Sea Salt

  • Cracked pepper

  • Garlic salt


Pork marinade (blended):

  • 4 tablespoons of extra Virgin olive oil

  • 3 garlic cloves

  • 1 tablespoon dried oregano

  • 1/2 tablespoon powder sage

  • 2 tablespoons fresh thyme

  • 1 small yellow onion

  • Juice of one lemon

  • Dash cracked pepper

  • 1 teaspoon sea salt


Wine sauce:

  • 1/2 cup puréed (or blended) fresh raspberries

  • 1 tablespoons balsamic vinegar from Modena

  • 1/2 cup red wine

  • 1 tablespoon Dijon

  • 1 shallot, finely minced

  • 1/2 tablespoon of extra Virgin olive oil

  • 1 ½ tablespoons chilled butter, cut into small pieces


Sweet potatoes:

  • 4 medium sized sweet potatoes peeled and cut in 1/4 inch rounds

  • Zest of one lemon

  • 1/4 cup olive oil

  • 2 teaspoon sea salt

  • 1 teaspoon cracked pepper

  • 3 tablespoons fresh rosemary


Garnish:

  • 1 large red onion cut in half inch slices


Directions:

Pork: Pre-season pork tenderloin evenly on all sides with salt, pepper and garlic salt.


Pork marinade: Blend all ingredients listed above and place marinade and seasoned pork into a large freezer zip-lock bag. Let marinade for at least two hour (can be marinaded overnight for extra flavor).


Grilling pork: Pre-heat grill. Remove pork tenderloin from marinade bag and discard bag and marinade.

Cook pork evenly on grill, searing all sides. Cook until temperature inside reaches 145 degrees F (take temperature in the thickest part of the tenderloin away from direct heat).


Remove pork tenderloin from grill and loosely cover with foil, letting it stand for about 5-10 minutes. Then slice into 1/4 inch slices.

*Red onion: grill thick slices of red onion until charred (approximately 3-5 minutes on each side). set aside for individual plate garnish.

Wine sauce:

Add shallots to pan and sauté with olive oil for 30 seconds. Add wine, vinegar and puréed raspberries; bring to a boil.

Add Dijon mustard and cook for 7 minutes or until reduced to about 3 tablespoons.


Remove from heat. Add butter to sauce, stirring until butter melts.


Sweet potatoes:

Pre-heat oven to 375 degrees F.


In a large bowl mix potatoes with, oil, lemon zest, salt, pepper and fresh rosemary. Transfer to lightly oiled (with olive oil) baking sheet. Spread potatoes evenly.


Bake for 35-45 minutes or until cooked through (soft in the middle).


Serve it up!

On each individual plate, arrange a few slices of pork tenderloin one side of the plate. On the Other side of the plate, near the pork slices, arrange some of the potatoes slices.

Nestle one slice of charred red onion in between the pork and potatoes. Spoon some more of the wine sauce around the pork. Serve.

*Additional garnish: a nice touch is to put a small sprig of fresh rosemary next to the onion, in between the pork and potatoes.


Bon appetit! Enjoy!


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)

About the wine...

Special thanks to my friends at Winesellers Ltd. for their wonderful contribution of this marvelous Shiraz.

2018 Basalt Block Shiraz - Hope Estates Family Vineyards


(Photo: Carlos Sarmiento)

Wine, Beer, Food, and Music come together at Australia’s Hope Estate, the iconic hunter winery overseen by Michael Hope. With a 420-acre winery, an on-premise brewhouse, and an amphitheater that holds tens of thousands, hope estate debuts new wines and packaging representative of the estate.


Hope Estates’ Basalt Block is located in the Hunter Valley among the hills of the Broken Back Mountain Range. The range was formed by volcanic activity leading to rich red soil. Pepper and spice, with some blackberry undertones and cedary oak. A smooth, juicy palate of intense berry fruits, spicy plums, and an underlying earthy savoriness. Balanced acidity along with integrated vanillin oak and soft silky tannins give the wine great mouth-feel and length.


For more information, visit: http://www.winesellersltd.com/wine-brand/Hope%20Estate%20Family%20Vineyards.html


Decorative wine drip collar by: https://dripstosips.com

(Special discount promo code: CFW15)


(Photo: Graham Holtshausen)


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