As part of our in-store wine display, we are featuring regions of Italy by pairing yummy recipes with matching wines. Keep reading to learn about the Emilia-Romagna region of Italy and some wines that pair with the Wood-Grilled Pork Tenderloin dish. A big thank-you to Edible Rhody for providing Italian recipes from local chefs from around Rhode Island.
Emilia-Romagna’s location in Italy allows for an enormous diversity and abundance of cuisine. From the coastal areas that are famous for its eels and clams, to the interior that is known for its wild game and pork based foods like Prosciutto di Parma and Mortadella from Bologna. This pork recipe includes traditional ingredients from Emilia-Romagna like Crimini mushrooms, and aged Balsamic Vinegar from Modena.
If you prefer white with pork, this is a perfect match! Albana is a full-bodied white with mouthfilling flavors of ripe peach and plum. It has a delicious savory bitter almond element on the finish that balances out the intense, luxurious fruit. A great match with charred flavors with the pork and the savory, earthy flavors of the crimini mushrooms.
2011 Tre Monti Campo di Mezzo Sangiovese Superiore
The elegant and straightforward style of this Sangiovese pairs well with the rich flavors of the grilled pork and won’t overpower the flavor of the fine olive oil and fresh cherry tomatoes. Look for aromas of crisp dark fruits and red flowers with flavors of richly flavored dark cherries and baking spices.
|Photo by Edible Rhody|
WOOD-GRILLED PORK TENDERLOIN
over Shaved Mushroom Crudo with Aceto Balsamico di Modena
After the long cold winter, the freshness of the raw mushrooms with their earthiness is gently kissed by the oil of sun-drenched olives—a perfect marriage for the first charcoal fire of the season.
3 pounds fresh pork tenderloin
3 tablespoons fresh lemon juice
½ cup virgin olive oil (Sclafani, Bertolli, Filippo Berio, etc.)
Kosher salt and fresh-cracked black pepper to taste
1 pound Crimini mushrooms, cleaned and thinly sliced
Estate-grown olive oil (Capezzana, Regaleali, Olio Verde, etc.) as needed
Mediterranean sea salt (small grind) as needed
Pinch of chopped fresh rosemary
Aged balsamic vinegar (Aceto Balsamico di Modena) as needed
Cherry tomatoes, sliced (optional)
Place the pork in a single layer in a deep, nonreactive baking dish. Mix the lemon juice with the ½ cup olive oil and a pinch to ½ teaspoon of kosher salt. Pour the liquid over the pork and marinate for 2–3 hours.
Preheat a charcoal grill to medium-hot. Season the pork with kosher salt and pepper and place it on the grill, being cautious of flare-ups. Cook until the internal temperature reaches 140°, about 3–4 minutes per side. Transfer the pork to a rack suspended over a plate to collect drippings; cover loosely with foil and rest in a warm place for about 5 minutes. (For medium doneness, the internal temperature should reach 150° after resting.)
Meanwhile, drizzle the mushrooms with the estate-grown olive oil and a touch of sea salt. Slice the pork ¼ inch thick across the grain and fan the slices over the mushrooms. Pour the pork drippings over the meat and sprinkle on the rosemary and additional sea salt to taste. Drizzle with estate-grown olive oil and vinegar. Garnish with cherry tomatoes if desired. Serve with a salad of fresh organic mixed greens with a touch of lemon and olive oil.
Serves 4 to 6.
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