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)
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
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.
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.
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.
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!