Pork Loin With Pinot Noir Sauce Recipes

PORK TENDERLOIN WITH WINE SAUCE

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

PINOT NOIR, CHANTERELLE, AND FRESH TRUFFLE SAUCE

Steps:

• Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency, add truffle and correct the seasoning with salt and pepper.

APPLE PORK ROULADE WITH PINOT NOIR SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Butterfly the tenderloin by slicing through 3/4 of the meat lengthwise down the center and fold it open like a book.Cover the meat in plastic wrap and pound it with a mallet or rolling pin to flatten it out to 1/2 an inch thickness.
• Spread 2/3 of the surface of the meat with the goat cheese, leaving a strip at the end bare to keep the filling from oozing out. Place the apple slices in two rows lengthwise and add the couscous to the center. Roll the pork up tightly into a roast and secure with four ties of the butcher's twine.
• Heat the oil in a skillet on medium high heat. When hot, almost to smoking point, add the meat and sear on all sides, getting as much carmelization as possible.
• Place the skillet in a 400 degree oven and roast for 25 minutes, or until internal temperature is 165 degrees. Remove from oven and let the meat rest on a cuttong board for ten minutes.
• Meanwhile, put the skillet back on the stove and add the flour to the pan drippings. Wisk together until flour is incorporated and let cook cook for a minute before adding the wine.
• Let the sauce reduce to a desired thickness turn off the heat. Slice the meat and serve with sauce.

PINOT NOIR SAUCE

Steps:

• To make stock, heat oven to 450 degrees. Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours. Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 1/4 hours.
• Transfer bones and vegetables to a 2-gallon stockpot. Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits. Transfer deglazing liquid into stockpot with bones. Add thyme, bay leaf, parsley stems and 2 1/2 quarts water. Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours. Remove from heat, and strain into a deep saucepan; there should be 8 cups stock. Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use. (While stock is cold, scoop hardened fat from surface, and discard it.) Freeze half the stock to use later.
• To make sauce, heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
• Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.