Prepare to be AMAZED! Chef Adrian Perez with Cooking Connections at H-E-B Montrose is right on target with this specialty dish for fall. Rich colors, rich flavors mark the season — and this creative dish continues the trend! Natural pork tenderloin cut into manageable medallions, made with a bottle of your favorite rosé wine (we used a Sacha Lichine), pitted cherries and a delectable cream sauce you’ll want to copy and reuse again and again…
Chef Perez guides you through all of the steps, from how to properly sear your pork so that it retains its juiciness and caramelizes correctly, as well as recommends a few key ingredients along the way. Like his prized choice for olive oil, Ottavio Private Reserve, which is smooth, buttery and extremely affordable at under $10. Also, Adam’s All-Purpose House Rub (no MSG, gluten-free) for the Harvest Pride baby red potatoes we oven-roasted simultaneously for platting with the pork.
The real secret, as they say, is in the sauce! The rosé cherry cream reduction is just beautiful. Light, sweet and fruity until the very last bite. And it’s so easy! A good recipe for any weekday meal or holiday…
For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.
Leave a Reply