Duo of Pork—Pork Tenderloin with Apple Compote and Falcon’s Perch Pinot Noir Reduction and Grilled Sausage with Braised Napa Cabbage

Courtesy of Chef Adam Daniels, Chef at Bimini Steakhouse at Peppermill Resort, Reno, Nevada 

Serves 4 to 6

  • 1 marinated pork tenderloin (12 oz), seasoned with salt and pepper
  • 2 links Caraway pork sausage (6 oz each), or any sausage of your preference

Marinade

  • 1/4 cup olive oil
  • zest of one orange
  • 2 shallots, sliced
  • 3 cloves of garlic, crushed
  • 2 Tbsp fresh thyme leaves

Combine the marinade ingredients together and marinate the pork and sausage links overnight.

Compote

  • 1 Granny Smith apple, small dice
  • 1 Fuji apple, small dice
  • 1 medium shallot, minced
  • 2 oz apple cider vinegar
  • 1/2 Tbsp honey
  • 1 tsp Chinese five spice
  • 2 sprigs fresh thyme
  • 2 Tbsp unsalted butter

Combine all the ingredients except the thyme and butter into a small saucepan. Cook over medium heat until the apples cook down to a thick syrupy consistency. Season with salt and pepper. Before serving, gently reheat and stir in the remaining butter and thyme.

Cabbage

  • 1 head Napa cabbage, cut into 1/4 inch shreds, removing hte large center rib
  • 2 slices bacon, diced
  • 2 cloves garlic, minced
  • 1/4 cup white onion, julienned
  • 1/4 cup apple cider

In a large sauté pan, cook the bacon, then remove from the pan. Add the onion and garlic to the remaining bacon fat and cook for one minute over medium heat. Add the cabbage and apple cider, and cook for approximately five minutes or until most of the liquid is absorbed. Season with salt and pepper, then add the diced bacon. Remove from the heat and cover to keep warm.

Pinot Noir Sauce

  • 2 cans organic beef consommé (with no added salt or reduced sodium broth)
  • 1/4 cut carrot, diced
  • 1/4 cup celery, diced
  • 1/2 cup onion, diced
  • 1 clove garlic, smashed
  • 1 tsp tomato paste
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 Tbsp vegetable oil
  • 1 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1 Tbsp unsalted whole butter

In a small saucepan, heat the vegetable oil, then add the carrots, celery and onion. Over medium heat, slowly caramelize the vegetables to a deep brown, without burning. Then add the garlic and tomato paste, and cook for another 3 minutes. Deglaze the pan with ¾ cup of J. Lohr Estates Pinot Noir, then add the bay leaf and thyme. Turn the heat to a low simmer and reduce to about ¼ cup. Add the beef stock and simmer until the sauce is reduced to approximately ¾ cup. Pass the sauce through a mesh strainer. Gently reheat, adding the remaining ¼ cup of wine and the butter, and season with salt and pepper.

To Cook the Meat

Preheat the oven to 350°F, and heat the barbeque or grill to medium. Remove the pork tenderloin from the marinade, and remove any pieces of marinade clinging to the meat. Heat an ovenproof skillet (large enough to fit the tenderloin or cut the meat in half to fit) over medium-high heat, and cook the tenderloin for 1 to 2 minutes on each side, turning three times. After all the sides are caramelized, place the skillet in the oven. Cook the tenderloin for about 15 minutes to an internal temperature of 165°F. Remove from the oven and allow the tenderloin to rest, covered on a plate, for 10 minutes.

Cook the sausage on the grill, turning each side every 3 to 4 minutes until done, approximately 10 to 12 minutes. While the meats are resting, re-heat the cabbage, apple compote and pinot noir sauce.

To Serve

  • 1/3 cup whole-grain mustard

Slice the tenderloin into ¾-inch slices. On each plate, place a serving of cabbage and half a sausage link, and garnish with a small dollop of whole grain mustard. Place the compote on the plate, lay slices of tenderloin over it, and spoon the sauce over the meat or on the side. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!