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  • Writer's pictureCarlos Sarmiento

Pan-Asian roast pork tenderloin with rosé wine poached shallots and cilantro-pineapple fried rice

(Photo: Carlos Sarmiento)

In the past few year, I have developed a deeper love for rosé wines, an often overlooked or looked down upon wine that if truly given a chance, it will prove that is a refreshingly versatile wine that can be paired with almost anything.

Rosé wines is considered by many the oldest know type of wine (dating back to Ancient Greece and Rome) because of its straightforward skin contact method of winemaking.

(Photo: Constantino Kollias)

The color itself is from this skin contact and can range from pale “onion-skin” orange to vivid near-purple, depending on the grape varieties and winemaking technique.

There are three methods for rosé production:

Saignée (in French "bleeding") is a method of production in which a portion of the juice from red grapes is removed in order to increase the color and concentration of the red wine. The juice left over from the bleed off is vinified into rosé. Producers have a long history — particularly in America — of vinifying the pale juice as rosé and regulations require that all Côtes de Provence rosé contain 20% Saignée wine.

Skin Contact is the traditional method of rosé production and the process that yields the most serious wines. Instead of pressing off the juice, it's left in contact with the skins of the grapes for a short period of time (from a few hours to several days) to derive color and tannin from the skins before removing them.

Blending finished white wine and red wine together to create rosé is common in Champagne, but was illegal until 2009 and is still an unfavorable method of production.

Now an even more popular type of wine, rosés can be found all over the world including countries such as: France, Italy, Spain, Greece, USA, Argentina, South Africa, Lebanon, Australia and New Zealand.

(Photo: Joel Protasio)

Rosé‘s versatility is fantastic because it pairs easily with just about anything you make. Salads, chicken, fish and yes, even steaks!

Because it’s served chilled, it’s a great complement to just about any dinner you are making – even takeout.

Let‘s get cooking!

Menu: Pan-Asian style roast pork tenderloin with rosé wine poached shallots and cilantro-pineapple fried rice.

Wine pairing: 2020 Flat Top Hills - Rosé (California)

Serves 4


Pork & Marinade:

  • 1 1/2 pounds of pork tenderloin (fat trimmed and silver skin removed)

  • 1/4 cup of soy sauce

  • 2 garlic cloves, finely minced

  • 2 tablespoons of raw sugar (brown sugar can also be used)

  • 2 tablespoons of rice vinegar

  • 2 tablespoons of dijon mustard

  • 1 teaspoon of ground ginger

  • 1 teaspoon of ground pepper

  • 1 teaspoon of sea salt

  • 1/4 teaspoon of red pepper flakes

Shallot sauce:

  • 13 small, even-sized shallots, peeled and left whole

  • 1 cup of rosé wine

  • 1 teaspoon of red wine vinegar

  • 1 tablespoon of raw sugar

  • pinch of sea salt

Fried rice:

  • 1 cup of jasmati rice, cooked

  • 3 tablespoon of canola oil

  • 1 tablespoon of sesame oil

  • 1/3 cup of fresh cilantro, finely chopped

  • 1/2 cup of fresh pineapple, chopped in small cubes

  • 1/4 cup soy sauce

  • 1 medium yellow onion, finely chopped

  • Sea salt and cracked pepper


  • green onions (sliced in thin rounds)


Pork marinade:

  • Place pork tend in a large zip locked bag.

  • Mix all ingredients in medium bowl. Stir well until smooth.

  • Add mixture inside bag and seal. Refrigerate for at least 30 minutes (can be refrigerated up to 4 hours).

Pork roast:

  • Preheat oven to 400 degrees F.

  • On a pyrex or oven proof shallow dish, place pork tenderloin (make sure to discard marinade).

  • Cook pork in the oven for approximately 40 minutes or until internal (thicker part of tenderloin) temperature reaches 150 degrees F.

  • Remove pork from oven. Cover with foil and set aside for 5-10 minutes.

  • Cut pork tenderloin in 1/4 inch slices.

Shallot sauce:

  • In a wide, shallow sauce pan, arrange all the shallots in a single layer.

  • Add all to ingredients except the sugar and heat pan on medium high setting until it reaches a simmer point.

  • Reduce heat to low and let shallots simmer for at least 25 minutes. Then turn shallots over, sprinkle with sugar and continue low and slow simmer for another 15-20 minutes. Remove from heat.

Fried rice:

  • Using a deep large frying pan or preferably a wok, heat up canola oil on medium high heat.

  • Add onions and cook through until almost translucent.

  • Add cooked rice and mix well, stirring constantly.

  • Add soy sauce and stir. Reduce heat to to low.

  • Add cilantro and pineapple. Mix well.

  • Add sesame oil, stir and add salt and pepper to taste. Remove from heat.

Serve it up!

This is one dish that you would want to showcase individually to present bold colors and incredible textures.

On each individual plate, arrange a few slices of pork, overlapping each other. Next, spoon a generous portion of fried rice next to the pork.

Nestled between the pork and the rice or just by the pork, place about three pieces of shallots and spoon some of the wine sauce on top of the shallots and on the pork.

Garnish plate with some of the chopped green onions and serve.

Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine...

Special thanks to Flat Top Hills Wines for providing this sensational and deeply flavored rosé wine.

Made with meticulous care and attention to detail, Flat Top Hills wines highlight the best characters of the vineyards and the grape varietals. Gentle handling and natural winemaking allow the quality of the vineyards to shine, showcasing the essence of the fruit and true varietal expression. 2020 Flat Top Hills - Rosé (California)

(Photo: Carlos Sarmiento)

Tasting notes: This beautiful pink hued wine suggests aromas of strawberry cream pie, guava and has floral notes with a touch of whipped cream and mango on the finish.

Grapes: Rosé of Grenache and Dolcetto

Food pairing: Flat Top Hills Rose has depth of flavor and richness that pair with many foods, and it’s an excellent go-to wine for dinner, not just hors d'oeuvres! Pairs well with a wide range of main courses, like beet risotto, and rich, cheesy dishes.


Decorative wine drip collar by:

(Special discount promo code: CFW15)


(Photo: Joe deSousa)

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