Wine Pairing: Pork Tenderloin with Cranberry-Pinot Noir Sauce

Pork Tenderloin with Cranberry-Pinot Noir Sauce

Pork Tenderloin with Cranberry-Pinot Noir Sauce

Wine pairing seems a bit mysterious at times. Let us take the guess work out of it with an elegant wine pairing for Pinot Noir. From our kitchen to yours, here is a a simple and elegant dish that takes just minutes to pull off and will impress your guests. Serves 2 people.

Pork Tenderloin with Cranberry-Pinot Noir Sauce

1/2 cup dried sweetened cranberries
1 cup Coelho Pinot Noir
Vegetable oil for sautéing
6 pork tenderloin medallions, 1.75 to 2 ounces each
1/4 cup all purpose flour for dredging
1 large shallot, finely minced
3 tablespoons cold unsalted butter, cut into small pieces
Salt and pepper to taste

The night before, cover the dried cranberries with Pinot Noir and let them plump. Just before starting to cook, cut the butter into small cubes. You want the butter to be cold so that it will thicken the sauce without breaking.

Slice a pork tenderloin on the bias into roughly 3/8-1/2” thick medallions. Over high heat, warm a skillet large enough to hold all the pork. Season the flour with a little salt and pepper. Dredge the pork in the flour.

When the pan is hot, film it with oil and add all the pork in a single layer. As the pork gets done on the bottom, the sides will turn white. Cook for about 90 seconds and then flip. Cook another minute or so, until the center of the pork just firms to the touch. You want your pork to be about medium well, just slightly pink on the inside. Remove the pork to a plate in a warm location.

Add the shallots to the hot pan, stirring until they turn translucent, about 30 seconds Add the cranberries and wine, stirring until the wine is almost totally reduced. Turn off the flame and let the pan cool for a minute or two. Whisk in the cold butter bit by bit until the sauce thickens.  Adjust the seasoning to taste.

Arrange the pork on a plate and spoon the sauce over.