Perfect Pairings: La Pas de la Beaume, Cotes du Rhone, France, 354756

Currant Pork

1 4-5 pound pork loin, fat trimmed
olive oil
salt and pepper

marinade

12 cardamom pods, slightly crushed
12 coriander seeds, toasted
6 juniper berries
1/2 navel orange, peeled and chopped
1/2 teaspoon cloves
3 cinnamon sticks
3 bay leaves
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
2 cloves garlic, peeled and cracked
1 cup prunes, pitted and chopped
1/4 cup olive oil
2/3 bottle Merlot

sauce

1/3 bottle medium bodied red wine
1 cup plum nectar or prune juice
1/2 cup brandy or calvados (optional)
3 cinnamon sticks
1 cup red currants
3 tablespoons butter
1-2 tablespoons flour

1. Combine all marinade ingredients except bay leaves and cinnamon sticks in a food processor and blend well. Add bay leaves and cinnamon sticks.

2. Place pork loin in a deep oven-proof dish and cover with marinade. Cover tightly and refrigerate overnight, turning once.

3. Combine all sauce ingredients in a bowl. Cover tightly and refrigerate overnight.

4. Preheat over to 350º. After marinating, remove pork from dish and rinse. Pat dry with paper towels and sprinkle with salt and pepper. Add a couple of tablespoons of olive oil to a hot skillet and brown pork on all sides.

5. Return pork to marinade, making sure to cover generously on all sides and roast approximately 1 1/2 hours. Turn the meat once, basting well. When done, a meat thermometer inserted into the loin should read 160º and the pork will have a very slightly pink center.

6. While pork is roasting, remove cinnamon sticks from sauce and blend remaining ingredients in a food processor until smooth. Over low heat, simmer the sauce until rediced by about 1/3.

7. Just before pork is done, in a small skillet or sauce pan, melt butter over medium heat. Add the tablespoon of flour and stir until thick. Continue stirring until the flour begins to brown. Quickly add two tablespoons of the sauce and stir, making sure to break up any lumps that may form. Add remaining sauce mixture and allow to simmer about 10 or 15 minutes, stirring frequently. When pork is done, add two or three tablespoons of the pan juices and stir again.

8. Remove pork from pan to a large platter or cutting board. Slice into 1/2-inch thick medallions and serve with sauce.







					Currant Pork 1 4-5 pound pork loin, fat trimmed olive oil salt and pepper marinade 12 cardamom pods, slightly crushed 12 coriander seeds, toasted 6 juniper berries 1/2 navel orange, peeled and chopped 1/2 teaspoon cloves 3 cinnamon sticks 3 bay leaves 1/2 teaspoon freshly ground black pepper 1 teaspoon salt 2 cloves garlic, peeled and cracked 1 cup prunes, pitted and chopped 1/4 cup olive oil 2/3 bottle Merlot sauce 1/3 bottle medium bodied red wine 1 cup plum nectar or prune juice 1/2 cup brandy or calvados (optional) 3 cinnamon sticks 1 cup red currants 3 tablespoons butter 1-2 tablespoons flour 1. Combine all marinade ingredients except bay leaves and cinnamon sticks in a food processor and blend well. Add bay leaves and cinnamon sticks. 2. Place pork loin in a deep oven-proof dish and cover with marinade. Cover tightly and refrigerate overnight, turning once. 3. Combine all sauce ingredients in a bowl. Cover tightly and refrigerate overnight. 4. Preheat over to 350º. After marinating, remove pork from dish and rinse. Pat dry with paper towels and sprinkle with salt and pepper. Add a couple of tablespoons of olive oil to a hot skillet and brown pork on all sides. 5. Return pork to marinade, making sure to cover generously on all sides and roast approximately 1 1/2 hours. Turn the meat once, basting well. When done, a meat thermometer inserted into the loin should read 160º and the pork will have a very slightly pink center. 6. While pork is roasting, remove cinnamon sticks from sauce and blend remaining ingredients in a food processor until smooth. Over low heat, simmer the sauce until rediced by about 1/3. 7. Just before pork is done, in a small skillet or sauce pan, melt butter over medium heat. Add the tablespoon of flour and stir until thick. Continue stirring until the flour begins to brown. Quickly add two tablespoons of the sauce and stir, making sure to break up any lumps that may form. Add remaining sauce mixture and allow to simmer about 10 or 15 minutes, stirring frequently. When pork is done, add two or three tablespoons of the pan juices and stir again. 8. Remove pork from pan to a large platter or cutting board. Slice into 1/2-inch thick medallions and serve with sauce.



	Le Pas de la Beaume • Cotes du Rhone • 2008 • Rogue Valley, Oregon • 354756 Grape: Grenache, Syrah, Carignan, Cinsault appearance - bright, clear color : medium dense aroma - subtle flavors (smell + taste) sweetness - medium-dry acidity - neutral oak - toast, ash fruit - black cherries, raspberries earth - black pepper, licorice body - medium-full additional notes - nice length, fresh, cleam				• Located in Southeastern France the Rhone Valley is divided into two distinct districts, north and south. In the north the predominant grape in Syrah. The wines go by the names Côte Rôtie (or roasted coast) Crozes-Hermitage and the King of Syrah wines, Hermitage. The Southern Rhones feature Syrah but as a blending partner with Grenache and in the case of the glorious Chateauneuf-de-Pape, 12 other varieties as well. • Shiraz or Syrah. Which one is correct? Strictly speaking, neither. These are both names for the same grape and they are based on the grape's supposed place of origin. Shiraz points to a city in Persia. Syrah links the grape to Syracuse on the island of Sicily. The truth is far more humbling, the grape is actually the offspring of two obscure Southeastern French varieties. 1. November 04 - Grenache and Fritata Click here to listen. 1. December 21 - Rhone Valley and Bordeaux History Click here to listen.