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Roast pork loin with herb crust & dried cherry sauce

One 1 1/2 to 2 lb. pork loin, trimmed of fat
3 Tb. dijon mustard
salt and pepper
1 Tb. ground cumin
pinch cinnamon
1 Tb. chinese five spice
1 Tb. ground coriander
3 Tb. peanut oil
2 Tb. butter
1/4 cup minced shallots
1/2 cup dried sour cherries
1/2 cup dry red wine
2 cups chicken stock
1/2 cup plum-nut chutney
2 tsp. chopped fresh thyme
1/4 cup chopped fresh parsley
salt and pepper, to taste

Preheat oven to 400 degrees F. Sprinkle the spices (cumin, cinnamon, five spice, and coriander) onto a large plate. Brush the pork loin with mustard on all sides. Season with salt and pepper and roll into the spices until evenly coated. In an ovenproof skillet over high heat, add the peanut oil. Sear the loin on one side about one minute. Turn the loin over and place pan in oven. Roast loin, turning meat after approx. 7 or 8 minutes. Continue roasting until internal temperature is 145 degrees F for medium and 150 degrees F for medium-well. Remove loin to a cutting board, cover lightly with foil and make sauce.
Add butter to hot pan over medium heat. When butter has melted add shallots and sauté until translucent. Add red wine and reduce till almost gone. Add stock and dried cherries and reduce over medium-high heat by two-thirds. Stir in chutney, thyme, parsley, salt and pepper to taste. Pour sauce into a serving bowl. Slice roast and serve immediately with sauce. Serves 4. Serve with Schug "Heritage Reserve" Carneros Pinot Noir.

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