+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html)
+--- Thread: Grilled fillets of pork loin (/thread-1322.html)
- hotwine - 06-09-2001
She bought a 10 lb pork loin on sale for $1.99/lb, so we whittled that sucker into quarters, froze three of 'em and carved the fourth into one-inch thick fillets. Basted those with olive oil and sprinkled with salt, pepper, garlic powder & onion powder, then grilled 'em for about seven minutes per side, until the center was 162 degrees. Served with a squash casserole of yellow squash, white squash, zucchini, onion, shredded carrots, and a bit of cream of chicken soup and sour cream; other sides were green beans and new potatoes. The wine was 1999 Maison Nicholas VdP d'Oc Reserve Pinot Noir.
Yeow! I got to visit heaven again!
- Bucko - 06-09-2001
Pork tenderloin and Pinot is one of our favorite matches as well.
Bucko
- zenda2 - 08-18-2001
I usually put a spicy dry rub on pork tenders before I grill 'em, found that the spiced pork goes very well with inexpensive Aussie shiraz or zin...and surprisingly well with dry rieslings.
Go figure.
(cheap n' easy pork dry rub: 2 parts Tony Chacerre's Creole Seasoning + 1 part Italian Seasoning + 1 part cracked black pepper + 1/2 part fennel seed)
- mrdutton - 08-18-2001
Pork has come a long way and is a lot safer than it used to be. In addition to that it is also a lot leaner (can you hear Emeril crying over that?) than it used to be.
I roast my pork tenderloin, either in the oven or on the grill, to a center temperature of 135 to 140 and then let it rest for about 5 minutes before slicing it.
This produces a cut that is slightly pink in the center, full of juice and plenty tender. I've been doing this for about four years now and ....... well I'm still here to talk about it!!!!
- Thomas - 08-18-2001
I like thick cut chops with black beans and chile sauce over rice.
Boil water for the rice (basmati) and while it cooks flower dust the chops, sprinkle with pepper and brown. Also, roast a sweet red pepper.
Remove chops from fire and hold on a plate. Saute shallots and garlic in olive oil in a large stainless steel pan--deglaze with Amontillado or Madeira, add 3/4 cup chicken stock, place chops in center, surround with black beans and rice, add lots of chile powder, stir and then cover and simmer.
Serve when chops are pink and rice has soaked up most of the liquid. Place sliced de-skinned roasted pepper over chops and sprinkle with fresh, chopped cilantro.
Shiraz, Grenache, Temperanillo blends...aaahhhh!
[This message has been edited by foodie (edited 08-18-2001).]