Pairs with our Rutherford Nebbiolo
A pairing note from Chef Eric - When grilling outside on a warm summer day, I often reach for a lighter bodied red wine, and this Nebbiolo is the perfect choice. It shows off bright cherry and violet notes set atop bright acidity and full bodied tannins, classic to the Piedmont grape. Marry that with a dish of cured ham wrapped around pork and grilled vegetables and let the sparks of summer fly!
Ingredients for the Pork Tenderloins
2 Pork Tenderloins
20 thin slices Serrano ham or prosciutto
½ cup Round Pond Cabernet & Merlot Blend Red Wine Vinegar
4 Tbsp sugar
4 cups water
2-3 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil
2 cups wild rice
3 Tbsp toasted walnuts, roughly chopped
Salt and pepper to taste
Ingredients for the Brine
4 cups water
½ cup salt
¼ cup sugar
2 oz chopped Spanish green olives, or other mild green olives
2 cloves garlic, chopped
(*Optional ingredients include ½ teaspoon allspice, ½ teaspoon mustard seed, 1 bay leaf & 2 sprigs thyme)
Ingredients for the Summer Grilled Vegetables
4 red, yellow or orange bell peppers, sliced into 4 even pieces
2 large yellow onions, sliced in 1” rounds
4 zucchini, sliced lengthwise into thin layers
1 bundle asparagus
4 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil
Red pepper flakes
Salt & pepper
For the Pork Tenderloin
Combine all ingredients for the brine in a pot and bring to a boil. Strain after salt and sugar have dissolved, approximately 2 minutes. Cool mixture in the refrigerator. Prepare tenderloins by removing any excess fat and silver skin with a sharp knife. Submerge trimmed tenderloins in brine and weigh them down with a small plate. Brine at least 6 hours, preferably overnight.
Preheat oven to 350°F. Remove pork from brine and pat dry with paper towels. Discard brine. Season pork lightly with salt and pepper, then wrap with slices of Serrano ham and rub with a little Round Pond Spanish Varietal Extra Virgin Olive Oil. Grill on medium until internal temperature reaches 130°F, approximately 20 minutes. Rest tenderloins in a warm place for 5-10 minutes.
In a small pot, simmer together the red wine vinegar and sugar until thickened, approximately 15 minutes. Keep warm. Meanwhile, cook rice in a covered pot on low heat for 20-25 minutes, until water has been absorbed and rice is fully cooked. Season with salt and pepper to taste; then toss in walnuts.
Assemble by slicing pork into 1 ½” cylinders. Spoon rice onto plate; place 2 pieces of pork around the rice and top with a small spoonful of Gastrique sauce.
For the Summer Vegetables
Place all cut vegetables in a large bowl. Add Round Pond Spanish Varietal Olive Oil, then liberally add salt, pepper and red pepper flakes. Mix all vegetables and make sure coated evenly. Grill each side about 3-4 minutes, until evenly heated with black grill marks. Place back in bowl, then cover to let finish cooking, about 5 minutes.
Serve with your grilled pork tenderloin and a glass of our Rutherford Nebbiolo.
Recipe by Round Pond Estate Winery Chef Eric Maczko