2009 Select Chardonnay with Roasted Maple-Glazed Pork Tenderloin
Tasting Note for 2009 Select Chardonnay:
This wine is both rich and refreshing, due to the seamless integration of oak. Our Select Chard is a testament that oaked chardonnay can be full of complexity. Half the wine was aged in French oak for 12 months, contributing vanilla and baking spice to the bouquet. Orchard fruit such as yellow pear and apple come through on the palate adding vibrant flavours. Racy acidity and minerality make this a bright and versatile wine to have with white meat or poultry. Price: $17.95 Buy Today
Why does it work?
Our winter warm-up recipe for March is in honour of The County’s sweetest tradition, Maple in The County. Since the Chardonnay is dry, we decided to stay away from a dessert recipe. Instead, we're showcasing that maple is a fantastic Canadian ingredient to make delicious glazes for chicken, salmon, pork and root vegetables.
We chose our 2009 Select Chardonnay since it’s a terrific wine to pair with winter comfort foods. Since the tenderloin is a more delicate cut of pork, we selected a wine that won’t drown the subtle flavours of the meat. The glaze has ginger, paprika and maple, making it an interesting balance between sweet, tangy, and spicy. The oak spice in the wine will mirror the ginger and spice notes in the glaze. Our Select Chard has a rich mid-palate but finishes completely clean, acting as a perfect palate cleanser. This is an intricate Chardonnay that will enhance and unify the many dimensions of flavours in this recipe!
Recipe for Roasted Maple-Glazed Pork Tenderloin (Serves 6)
- 1/2 cup pure maple syrup (not imitation or pancake syrup), divided (meaning you'll use half at first and save half for later in the recipe)
- 1/4 cup molasses, light or mild
- 1 tablespoon red wine vinegar
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1 tablespoon table salt
- 2 teaspoons ground black pepper
- 2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
- 2 tablespoons vegetable, canola or coconut oil
- Preheat the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
- Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
- In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
- Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don't have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.
- Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
- Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.
- While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.
*Recipe Source: Mel's Kitchen Cafe, adapted from Cook's Illustrated Cookbook.