OUR WINES    RECIPES

Porcini Crusted Pork Tenderloin
paired with our Rosella’s Vineyard Pinot Noir

1 to 1-1/2 lb pork tenderloin
1 oz package dried porcini mushrooms
1/4 cup raw almonds
1 T. granulated garlic
1 pinch allspice
1 pinch clove
salt and pepper
1 large fennel bulb; 1/2 cup chopped fine dice; reserve the rest
8 dried figs; 4 finely diced
2 large carrots
1 red onion

Spice Mixture:
Place porcini mushrooms and almonds in a coffee/spice grinder or a food processor, and process until coarsely ground.
Place in bowl, and add garlic, allspice, clove, and teaspoon of each salt and pepper.
Set aside

Filling:
Combine the diced fennel and figs with salt and pepper.
Set aside
Create a bed of vegetables with the remaining fennel, carrots and red onion, by quartering the vegetables, drizzling them with olive oil, salt and pepper and tossing into a medium size roasting pan, toss in the remaining figs.

Assembly:
Place tenderloin on work surface.
Starting at long side, cut horizontally to within 1/2 inch of opposite side.
Slightly pound out pork in order to get a flat surface.
Sprinkle filling along center of pork, roll pork and place seam side down on cutting board.
Coat the spice mixture heavily over the pork, and place on top of vegetables in roasting pan.
Roast pork in a 400 degree oven for 20-30 minutes until the pork registers 155 degrees on an meat thermometer.
Let pork rest for 5 minutes.
Slice pork about 1 1/2-2 inches and serve with your favorite creamy polenta or roasted potatoes.
Pour a glass of Rosella’s Vineyard Pinot Noir and enjoy!

Serves four

Recipe by Megan Thomas