This dish is perfect for a fall dinner party or date night. Fume Blanc or ViognierÂ areÂ perfect wines for cooking and drinking for those that do not like Rieslings. The addition of brown sugar and cinnamon will compensate for the sweetness found in a Riesling.Â With the ingredients used for the sauce, it will only have a hint of sweetness.Â
3 tablespoons of butter
1 – 1 1/2 pound pork tenderloin
Kosher salt and fresh pepper
2 gala apples or apple of your choice, peeled, cored and cut into 1/4″ dice
1 1/2 cups of Fume Blanc or Viognier
2 cups of chicken broth
3 tablespoons of brown sugar
1/8 teaspoon of cinnamon
2 tablespoons of cornstarch
1/4 cup of water
In a large cast iron skillet or a regular skillet melt butter over moderately high heat. Season tenderloin with a small amount of kosher salt and pepper. Brown tenderloin on all sides and transfer to a baking pan. Bake tenderloin in a preheated oven at 400 degrees for about 30 – 40 minutes or until done. Cooking times will vary depending on the size of the tenderloin. This particular one came spilt in half vertically and took only 30 minutes. Cover with foil and let rest for 10 minutes. While tenderloin is baking make sauce. Add diced apples to skillet and cook over medium heat until lightly browned. Add wine, chicken broth, brown sugar and cinnamon and reduce by half. To thicken, make a thickening agent of cornstarch and water and gradually whisk into boiling sauce over high heat. Sauce will not thicken until brought to a boil. Cut pork into 1″ slices and serve pork and sauce family style or plated. If plating, serve remaining sauce on the side for those that want extra.
Suggested Side Dish
Try Savory Mashed Sweet Potatoes as shown for a pefect pairing.
Try Becker Vineyards Fume Blanc(Texas), Yalumba Viognier (South Australia), McManis Family Vineyards Viognier (California) or Vin du Lac of Chelan Viognier (Columbia Valley).