2012 Cab Franc with Mushroom Stuffed Pork Tenderloin

Lisa bio 150 Our new release 2012 Cabernet Franc is a lovely medium bodied, earthy wine with a hint of oak and spice.  It's bold with enough structure to hold up to a hearty beef or spicy tomato dish and smooth enough to quaff with sharp, herbed goat cheese on a crusty baguette. For the New Year,  I chose to pair it with a flavorful pork tenderloin stuffed with mushrooms, bacon and kale.  This dish makes an elegant presentation but is a really simple assembly.  The earth and spice of the wine combined with the deep, earthy flavors of the pork, mushrooms and bacon are so satisfying together.  Try it with a side of garlicky braised kale and roasted potatoes.  Stop by and pick up a bottle of our 2012 Cab Franc and find your happy pairing.  Happy New Year to all!  ~Lisa

Mushroom, Bacon and Kale Stuffed Pork Tenderloin (This was adapted from a recipe in the Food Network Magazine)

Stuffed pork loin finished

Ingredients: 3 slices bacon, chopped 1 large shallot, finely chopped 6 oz Cremini mushrooms, sliced Salt and freshly ground pepper 1 clove garlic, finely chopped 1 Tablespoon breadcrumbs 1/4 cup kale, chopped 1 pork tenderloin 5 tablespoons olive oil 1 Tablespoon butter

Chopped mushrooms

In large skillet over medium-high heat, cook bacon until just crisp.  Add the shallots and mushrooms and sauté until soft, about 4 minutes.  Reduce heat to medium and add garlic.  Sauté just a minute more until soft but not brown. If mixture becomes dry, add a couple of tablespoons of water to de-glaze the pan.  Add the breadcrumbs, salt and pepper to taste.  Mix thoroughly and set aside to cool.

Sauteeing mushrooms and bacon

On a large cutting  board, butterfly the pork tenderloin by making a cut lengthwise down the tenderloin.  Do not cut all the way through.  Open the meat like a book and cover with plastic wrap.  Using a meat mallet or heavy pan, pound the tenderloin until it is flat and about 1/2 inch thick.

stuffing

Spread the cooled mushroom mixture down the center of the tenderloin and top with chopped kale.  Drizzle with 2 tablespoons of olive oil.   Starting on a long side, tightly roll up the tenderloin.  Tie the tenderloin with string in 3 or 4 places to keep it from opening.  Drizzle 2 tablespoons of oil over the tied tenderloin and season with salt and pepper.

stuffed tenderloin

tenderloin in the pan

Over medium-high, heat 1 tablespoon olive oil in non-stick or cast iron pan.  Brown tenderloin, turning occasionally so that all sides are browned.  Reduce flame to medium-low and cook for another 10-15  minutes, turning occasionally until a meat thermometer inserted into the middle  of the tenderloin reads 140 degrees F.  Remove the tenderloin to a cutting board and rest for 10 minutes. In the meantime, turn the heat up to med-high and heat the pan with the pork drippings.  Add 1/4 cup of water to de-glaze the pan, scraping up any bits stuck to the bottom of the pan.  Reduce liquid by one-half and then swirl butter into sauce.  Slice tenderloin and pour pan sauce on top.  Pair with 2012 Shelburne Vineyard Cabernet Franc!

sliced tenderloin

Cab Franc