Sunday dinners just became a lot easier. Tempt your family and friend's food and wine palate with Roast Pork with Blackberry Demi-Glace and Goosecross Cellars Merlot. Pressed for time? Sign up for Goosecross Cellars and Napa Valley Grille's Epicurean Explorations featuring three course lunches with wine pairings on Sunday afternoons throughout the summer.
- (1) 3 pound boneless pork tenderloin
- Freshly ground black pepper
- 6 tablespoons unsalted butter
- 1 cup Goosecross Merlot
- Bouquet garni (8 thyme sprigs, 2 sage sprigs, 1 bay leaf, tied together with kitchen string)
- 1 cup chicken broth, warmed
- 1/8 cup veal demi-glace
- 1/4 cup port
- 1/4 cup blackberry jam
- 1/4 cup crushed blackberries (optional)
Preheat oven to 350 degrees. Bring pork to room temperature, about 1 hour. Season pork with pepper. In a roasting pan or large skillet, melt 3 tablespoons butter over medium-high heat. When hot, brown the pork about 5 minutes per side. Add the wine and bouquet garni.
Transfer pan to the oven and roast, until an instant-read thermometer registers 140 degrees for medium, about 1 hour and 15 minutes. Transfer pork tenderloin to a platter, cover loosely with foil.
Warm the chicken broth and stir in the veal demi-glace until completely dissolved. Return pan to the stove over medium-high heat, add the veal demi-glace mixture and port and stir to scrape up any browned bits. Stir in the jam and blackberries. Cook sauce until slightly thickened, about 6-8 minutes. Whisk in the remaining 3 tablespoons butter and season with pepper to taste.
Carve pork into 1/2" slices and arrange on a platter. Pour sauce over the pork and serve.
Serve with wild rice and green beans with baby carrots.
Wine Pairing Suggestion: Goosecross Cellars Merlot, Napa Valley, CA
Goosecross Cellars Tasting Room
1119 State Lane ~ Yountville, CA 94599
(800) 276.9210 ~ Open 10 a.m. to 4:30 p.m. daily