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  • Writer's pictureCarlos Sarmiento

Roasted Pork Loin with Strawberry-Peppercorn Wine Sauce & Carrot Soufflé

(Photo: Carlos Sarmiento)

Throughout all of my culinary (and other artistic) pursuits, one of the most influential figures that has paved the way for my creativity and expression has been my mother.

A fantastic cook (and artist) in her own write, my mom was key in guiding me through my food (and eventually wine) journey from worldly fine cuisines in the finest of cities, to hole in the walls type of joints.

(Photo: Serge Ramelli)

No matter what the menu or occasion may be, my mom always ensured to bring that ingredient that makes any and all dishes stand out…love.

Love, the very spice of life, is what I try to share with all of my readers, fans and peers. This approach to cooking (and life in general), that I too try to bring is all thanks to my mom.

Today’s recipe once again, brings us back to France, particularly the city of lights, Paris.

(Photo: Serge Ramelli)

A delicate take on roast pork loin with a savory wine sauce and accompanied by a true gastronomic gem, a soufflé, is quite the ultimate the way to honor my mom who introduced me to France, Paris and my love for la cuisine Française.

(Photo: Serge Ramelli)

I dedicate this posting to my mom and all the mothers that give us great nourishment through food but most of all, through love.

Let‘s get cooking! Avec amour.

Menu: Roasted pork loin with strawberry-peppercorn wine sauce & carrot soufflé

Wine pairing: 2019 Zuccardí Q - Uco Red Blend (Valle de Uco, Mendoza - Argentina)

Serves 4



  • 1 1/2 pound pork loin

  • 1 large yellow onion, cut in quarters

  • 1/4 cup fresh strawberries

  • Juice of one lemon

  • 1/2 tablespoon of sea salt

  • 1/2 tablespoon of cracked pepper

  • 2 tablespoons of dried oregano

  • 2 teaspoons of minced garlic

  • 1/3 cup of fresh parsley, chopped

  • 1/4 cup of olive oil

Pork garnish:

  • 1/2 large onion, cut in thick slices

  • 1/2 tablespoon of honey

  • sea salt & cracked peppercorn

Wine sauce:

  • 1/2 cup of puréed fresh strawberries

  • 1/2 cup red wine

  • One small shallot, minced

  • 1/2 tablespoon of whole black peppercorns

  • 1 tablespoon Dijon mustard

  • 2 teaspoons butter


  • 1 pound of fresh carrots, chopped into small pieces

  • sea salt for salting up cooking water

  • 1/2 cup of whole milk

  • 1/2 cup of saltine crackers, crushed to crumbs

  • 1/3 cup of grated sharp cheddar cheese

  • 1/4 cup of finely minced onions

  • 1/2 tablespoon of butter

  • 1/2 teaspoon of salt

  • Pinch of cayenne pepper

  • 2 eggs (separated into yolks and whites)



  • Preheat oven to 400 degrees F.

  • In a blender, blend onion, strawberries, lemon juice, salt, pepper, oregano, garlic, parsley and olive oil until smooth.

  • Place pork loin on an oven proof deep dish.

  • Pour blended mixture on top of pork loin.

  • Place thick slices of 1/2 onion (garnish) next to pork loin, sprinkle with salt & pepper and top with honey.

  • Place dish in oven and bake for 35-40 minutes or until internal temperature rashes 160 degrees F.

  • Remove pork loin from oven and let rest for approximately 5-10 minutes, then cut 1/4 inch slices of pork loin on a cutting board.


  • Preheat oven to 400 degrees F.

  • Butter deep baking dish(es) or oven proof cups. Set aside.

  • Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with a blender.

  • Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, salt, cayenne, and black pepper.

  • In two separate bowls, separate egg whites from yolk. Whip up the eggs yolks until smooth. Then whisk them into the carrot purée mixture. Next beat egg whites until soft-medium peaks form.

  • Gently fold in egg whites to carrot purée mixture. Make sure that it is mixed thoroughly.

  • Transfer the mixture into the prepared baking dish(es) or cups. Bake at 400 degrees F for 40-45 minutes, until puffed up a bit and lightly golden.

*Pork loin and soufflé can be cooked at the same time.

Wine sauce:

  • In a medium sized pot, heat up 1 tablespoon of butter on medium heat.

  • Add shallots and cook until translucent.

  • Reduce heat to low and add whole peppercorns. Cook low for 5 minutes.

  • Add puréed strawberries and stir for 2-3 minutes. Add red wine and increase hear to medium. Stir and cook for 4-5 minutes.

  • Add Dijon mustard and stir until fully dissolved.

  • Add 1 tablespoon of butter and continue to stir for 3-4 minutes or until butter is fully dissolved.

Serve it up!

This elegant meal deserves an elegantly arrange dish presentation.

On an indivindividual plate, arrange few slices of pork loin (slighlty overlapping eachother), then place a few sliced of the honey baked onions next to the pork, near the center of the plate.

Place cup or deep dish of carrot soufflé on the other side of the plate.

Wine sauce can be lightly spooned over and around the pork loin as desired.

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 exceptional red blend wine.

Zuccardi Q Uco Blend is sourced from select vineyard lots in Gualtallary, Tupungato (4590 ft) and Paraje Altamira, San Carlos (3609 ft), Uco Valley. The front label image illustrates the stone walls of the Zuccardi winery rising from the Uco Valley soils symbolizing how the Andes moun- tains emerged millions of years ago.

2019 Zuccardí Q - Uco Red Blend (Valle de Uco, Mendoza - Argentina)

(Photo: Carlos Sarmiento)

Tasting notes: Deep violet color. Intense red fruit and flower aromas. Spicy notes.

Soft tannins, dark plums, blackberries and spicy notes. Long finish. It can be consumed now but will age beautifully for several years.

Grapes: 60% Malbec, 30% Cabernet Franc, 10% Cabernet Sauvignon

Harvest: 2019 vintage was an exceptional one, since climatic conditions allowed us to harvest each region, variety and soil type at the time we were expecting.

Spring, in general, was humid (not necessarily rainy: but humid, with dew points, higher than average). It has been a year of cool temperatures during a full week of January, and then moderate temperatures always below average.

This situation was replicated during February and March, however this was a year of high luminosity.

Food pairing: Grilled meats (beef, pork, lamb) and vegetable dishes and medium-sharp cheeses.


Decorative wine drip collar by:

(Special discount promo code: CFW15)


Special thanks to my friend Serge Ramelli, the amazing photographer that graciously shared his wonderful Parisian photos for this posting.

Merci beaucoup Serge pour votre fantastique photographie et votre talent artistique. Santé!

Follow Serge on Instagram at: photoserge

(Photo: Serge Ramelli)

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