Elegant, wine friendly pork entree for a dinner party
I'm hosting a French wine-centric dinner party on Saturday for six people. I usually fix lamb or beef for these dinners, since this group tends to focus on aged Bordeaux. This time the group decided that some kind of pork dish is in order, so I'm looking for good suggestions for pork entrees which:
-- are elegant
--contain seasonal ingredients
--are compatible with French wines (not sure which region will be represented at the dinner, but the person bringing the wine knows pork will be the entree and will bring wines from his cellar which will match the dish I describe to him)
--do not require lots of cooking at the last minute.
Any kind of pork cut is fine. Thanks in advance for any suggestions given the crazy limitations.
I would do a pan roasted pork loin with leeks. Would go beautifully with a rose, or any medium dry white, like a white bordeaux, or a pouilly fuisse.
Pan-Roasted Pork Loin with Leeks
4 large leeks
½ cup water
1 tbsp. butter, divided
½ tsp. salt
½ tsp pepper
1 2 lb. boneless pork loin, trimmed
½ cup dry white wine
Chopped fresh parsley
1. Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into ½ thick slices. Soak in cold water to loosen dirt; rinse, drain and repeat.
2. Heat sliced leeks, ½ cup water, teaspoon of butter, and half salt & pepper in a large Dutch oven or deep sauté pan over medium-high heat. Cook for 10 minutes or until the leek has wilted. Pour into a bowl.
3. Heat 2 tsp. butter in pan over medium-high heat. Add pork; cook 5 minutes browning on all sides. Add rest of salt and pepper and wine; cook 15 seconds, scraping pan to loosen browned bits. Return leek mixture to pan. Cover and reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan; increase heat to reduce leek sauce if its too watery. Cut pork into ¼ inch slices. Serve with leek mixture.
Rosemary Roasted Pork Loin
Two 3 lb pork loin roasts
4 tablespoons of fresh rosemary
8 cloves garlic
2 tsp. salt
2 tsp freshly-ground black pepper
4 tablespoons butter
2 small onion, chopped
1/2 cup of extra-virgin olive oil
Trim the fat from the pork roasts. Finely chop rosemary and garlic together. Using a sharp knife, make about 8-10 deep cuts, about 2 inches apart, in the pork roasts; insert small amounts of garlic mixture in the cuts. Salt and pepper both. Heat the butter in shallow roasting pan in oven. Sprinkle with the chopped onion. Place the roasts in a roasting pan, not touching and drizzle with the olive oil. Roast, uncovered, 350°F for about 2 hours or until a meat thermometer registers 160°F. Allow to stand for about 15 minutes before slicing.
Boy, if that doesn't call for tenderloin I don't know what does. Given that the focus is on wines, I'd avoid using any mustardy, garlicky or peppery marinade or coating, and just salt and pepper the meat an hour or two before cooking, then coat with olive oil and maybe sprinkle on a little herbes de Provençe, place on a rack in a shallow pan and roast to 140-145 internal. If you get the large double ones, like from Costco, season the inner surfaces where they meet and then tie with string at 2" intervals. To serve, let rest for about fifteen minutes, then untie and slice. The interior will be a little pink, but despite what the USDA says 145º is more than enough to kill anything evil lurking in there.
Another good finish that won't interfere with wine is to roll the meat in melted butter and then panko crumbs before roasting. This is also very good cooked on a grill.