Wine Pairing: Pork Loin Chop with Amwell Ridge Vineyard Counoise
I create meals that I would want to eat.
All too often I will be discussing a recipe with a friend when she stops and says, “But I don’t like that.”
“Well," I respond, "Let’s find a suitable substitute.”
For this recipe, instead of running to the store to pick up all the necessary ingredients, experiment with a few substitutes. Since I cook the pork chop at a higher temperature for an extended period of time, I want a fat that will not break down. Coconut oil is the my first choice, but it can be substituted with olive oil or canola oil. Unless you lower the temperature, which you can do, avoid using butter. It will break down and burn. If you do not have pomegranate juice, you can substitute it for another tart acidic fruit such as cherry or cranberry, just make sure you use pure fruit juice without any added sugar.
Experimenting with recipes that have opposing yet complementary tastes and textures is a lot of fun. I've found that many of these recipes are flexible and forgiving - I can always adapt them to my friends' preferences and allergies.
Texture evokes nostalgia in a way that taste cannot. When I close my eyes and sip a creamy soup or dig into the crunchy breadcrumb layer on a homemade macaroni and cheese I am always transcended back into childhood.
The more depth and opposing dynamics you build into a recipe the more interesting it becomes: balance a rich element, such as cream, with an acid like lemon juice. Round out a spicy dish with a pinch of brown sugar.
Playing with complementary flavors is my artistic outlet and extends beyond the main recipe and into other components of the meal such as which wine to serve.
Tonight I am serving the 2013 Amwell Ridge Vineyard Counoise.
Counoise is a red variety traditionally grown in the Rhone region of France and often blended with other red varieties. Unionville Vineyards is one of only a handful of wineries worldwide bottling this flavorful, fruit-forward wine as a single varietal. I am in love.
The bright acidity of Counoise complements the richness of the pork loin and the pomegranate reduction. The broccoli pesto and wild rice bring out a more earthy side to the pork, balancing the white pepper notes in the Counoise. The pomegranate reduction rounds out the the fruit notes in this rare wine.
There is nothing a cook enjoys more than new and interesting ingredients, especially ones you can enjoy in a glass with friends. What are some of the new ingredients you are experimenting with in the kitchen?
LOIN PORK ROAST WITH POMEGRANATE SAUCE AND BROCCOLI PESTO
total time: ~45 minutes yield: 4
ingredients
- 4 pork loin chops, cut a ¼ inch thick
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- ¾ tsp cinnamon
- ¾ tsp salt
- 1 tbsp coconut oil
- 1 cup pomegranate juice
- 1 tbsp cornstarch
- 1 tbsp butter
- Broccoli Pesto
- 2 cups wild rice
directions
- Use a mortar and pestle to grind the cumin, pepper, and coriander to a fine dust. Combine with salt and cinnamon. Rub onto loin chop and set aside
- Meanwhile prepare the broccoli pesto and wild rice, according to the package's instructions.
- Heat 1 tbsp of coconut oil over medium low heat in a pan - I prefer to use a cast iron pan
- Place the loin chops on the pan and cook, flipping occasionally, for approximately 20 minutes or until an internal thermometer reads 145F. Do not crowd the pork chops. This step may need to be done in batches.
- Once the pork chops are cooked, reduce heat to low and deglaze the pan with pomegranate juice by using a wooden spoon to scrape the pan. Reduce the juice to about half.
- Mix the cornstarch with a ¼ cup of warm water and whisk into sauce. Stir in butter until incorporated. Add Unionville’s Counoise to taste. Salt and pepper if needed.
- Slice the pork chop and serve with the pomegranate reduction, a spoonful of broccoli pesto, wild rice, and a glass of Counoise.
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© 2019 Unionville Vineyards.
