BergstromPinot

Fruit Stuffed Pork Loin Roast w/ Bergstrom Pinot Noir

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Here’s a wine+food pairing from Bergstrom’s wine club.  In my recent shipment they included this recipe, and being the pork lover that I am, I thought it would be good to share with all my readers.


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Fruit Stuffed Pork Loin Roast

INGREDIENTS
4 lbs boneless pork loin roast prepared for stuffing
1 cup pitted, chopped prunes
1 cup dried, chopped apricots
1 clove garlic
8 TBSP butter
1 TBSP dried thyme
1 cup Madeira
1 TBSP molasses
Salt and Pepper to taste
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1. Preheat oven to 350° degrees
2. Mix prunes and apricots, roll up in cavity of pork loin and secure with twine
3. Cut garlic clove into thin sliver, make slits in roast with tip of knife and push garlic into slits
4. Rub the roast with the softened butter then sprinkle with salt & pepper and thyme
5. Set the roast in a shallow pan, mix the Madeira and molasses, then pour over roast
6. Set the roast on the middle rack of the oven and bake 1-1/2 hours or approximately 20 min per pound. Baste frequently. Roast will be medium when the temperature is 160° degrees
7. When roast is done, remove from oven and cover with an aluminum foil tent for 15 min
8. Slice thin and spoon pan juices over slices. Garnish with watercress if desired.

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GARLIC SCALLOPED POTATOES

INGREDIENTS

3 lbs yellow potatoes peeled and sliced thin
2 cloves of garlic
6 TBSP butter
3 cups heavy cream
Salt and Pepper to taste
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1. Cut garlic and rub over the survace of a shallow casserole dish
2. Layer potatoes with dots of butter & cream. You can also add caramelized sweet onions to layering if desired
3. Bake slowly at 325° degrees for approximately 1-1/2 hours. It’s important to cook slowly so the cream doesn’t curdle but gets absorbed by potatoes
4. When done, increase heat to 400° degrees for last 10 minutes to brown tops
5. Let potatoes set for about 10 minutes before serving

  4 comments for “Fruit Stuffed Pork Loin Roast w/ Bergstrom Pinot Noir

  1. May 4, 2011 at 4:01 PM

    Rick, I am going to have to try this recipe too as I have several bottles of Bergstrom in the cellar from our trip to Willamette back in 2008.

    • Anonymous
      May 4, 2011 at 4:16 PM

      I guess technically you don’t HAVE to serve Bergstrom only… Surely any Pinot could work. But hey, any excuse to open a bottle is a good excuse in my book :)

  2. July 31, 2011 at 5:51 PM

    Sounds tasty, Rick! Just catching up on some of your posts right now. Was this the ’06 Cumberland that you paired with it? I had an ’08 recently that was a beauty. I haven’t had a ton of their wines, but almost everything I’ve sampled has been on-point.

    Cheers my man :) 

    • Anonymous
      July 31, 2011 at 6:07 PM

      We did have the ’06 with this the first time.  Had the ’08 recently and tried to get more.  All the talk about ’08 is living up to the hype.  If you can get some older Bergstrom you’ll find Josh was a little lighter on the oak treatment back then.  Nowadays they seem to be over oaking the point-getters.

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