Thursday, July 18, 2019

Korean Pork Tenderloin with Cab Franc from Saumur #Winophiles

When Cam of Culinary Adventures with Camilla asked the members of the French Winophiles to visit Anjou/Saumer and sample their wines, food and culture I immediately started researching the options.

I spoke with an agent over at and explained that I was looking for a wine from the region.  I told her that we prefer dry red wines and she recommended two of them.  I bought both but have only opened the Chateau du Hureau, a Saumer-Champigny Tuffe that I will be sharing with you today.

Having not tasted the wine, I relied on the description and suggestions posted on  The winemaker notes are as follows:

"Tuffe is Philippe Vatan's red made from a wide variety of parcels spread across his limestone-rich vineyards. Aged in stainless-steel in an immaculate cavernous cellar, this has classic Cabernet Franc notes that include black raspberry and just the right amount of savory herbs while finishing with well-integrated tannins. This wine goes great with pork in all forms: rillettes, chops or roast. The wine’s versatility makes it wonderful with beef and chicken too."
Later in the notes it suggests that this wine be paired with spicy, Asian flavors.  My meal choice was decided.  Korean Pork Tenderloin served over an Asian Slaw and a side of Steamed Rice.

Frank opened the bottle as I put the rice into the steamer and combined the ingredients for the marinade for the pork.  He sipped and grimaced.  I sipped and was a little disappointed as we are used to a much smoother and heartier flavor from Cab Franc.  

I finished up cutting my pork into medallions and added that to the marinade, sipping as I worked.  Now that I didn't have a preconceived notion in my head about how this wine was going to taste, it started growing on me.

I tossed together the slaw and plated it and then began stir frying the pork tenderloin medallions.  I continued to sip as I worked.  I began to notice that the wine developed nicely as it was exposed to air.  This is a wine that needs to be decanted prior to drinking. The flavors began to develop and I noted berries and leather on the nose and tobacco on the palate.

I served up dinner, pouring the rest of the bottle for myself, my sister in law and Frank.  We found that the wine did pair well with the Asian flavors of the pork.  I grew to like the wine, however it never captured my heart as most Cab Francs do.  My sister in law thought it was "fine" and Frank still grimaced at his first but acknowledged that it was better paired with dinner.

Before I share my recipe for this delightful dinner let's take a look at what the others are serving up this month and what they learned about the Anjou/Saumur region of France.

We will all be gathering to discuss our articles and thoughts on Saturday, July 20th at 11 AM ET, following #Winophiles.  We would love for you to join us and share your thoughts and insights with us as well.

#asian, #pork, #porktenderloin, #cabbage, #slaw,
Yield: 8 servings

Korean Pork Tenderloin over Asian Slaw

prep time: 40 Mcook time: 10 Mtotal time: 50 M
Tender pork tenderloin sliced into medallion and marinaded in Asian flavors before being seared and layered on top of a simple but delicious slaw.


  • 2 (1 lb)  pork tenderloins, trimmed and sliced into 1/2" medallions
  • 1/3 c. dark soy sauce
  • 1/4 c. rice vinegar, divided
  • 3 T. brown sugar, divided
  • 2 cloves garlic, minced
  • 1 1/2 T. ginger paste
  • 1 T. sesame oil, divided
  • 2 t.  Siracha, divided
  • 1 head Napa Cabbage, shredded
  • 2 carrots, grated
  • 4 scallions, trimmed and thinly sliced, divided
  • Canola Oil


How to cook Korean Pork Tenderloin over Asian Slaw

  1. Whisk together the soy sauce, 2 Tablespoons vinegar, 2 Tablespoons brown sugar, garlic, ginger, 1/2 Tablespoon of the sesame oil, and 1 teaspoon Siracha.  Pour half of this mixture into a sealable plastic bag, reserve remaining marinade.  Add the pork medallions, remove the air from the bag and knead to coat the pork completely.  Set aside at room temperature for half an hour.
  2. Place the cabbage, carrots and half of the sliced scallions in a large bowl.  Whisk together 1 Tablespoon of canola oil, a pinch of salt, with the remaining rice vinegar, brown sugar, sesame oil, and chile sauce.  Pour over the cabbage mixture and toss to coat.  Let rest for 15 minutes, toss again and place onto a large platter.
  3. Heat about 2 Tablespoons of canola oil in a wok or large skillet.  Remove pork from marinade and sear on both sides, in batches until cooked to a medium rare, 165*.  Remove from wok to a plate until all pork is cooked.  Arrange the pork medallions on top of the slaw, sprinkle with remaining scallions, drizzle with reserved marinade and serve.


Adapted from a recipe found in Fine Cooking.
Created using The Recipes Generator


  1. I poured that same wine. Well, that and three others. But I'm sharing it with a recipe this weekend, too. Glad you eventually liked it. We also aerated to good results.

  2. I agree, the Cabernet Franc from Anjou that I poured needed some aeration and food to make it more palatable. Your Korean pork tenderloin with Asian slaw looks delicious...I think my husband would like it, me too��

  3. I wouldn't have guessed the asian spices as a Cab Franc pairing, but it sounds like it's worth a try. Funny, we have opposite tastes in Cab Franc. I love the Loire valley versions and find most versions from anywhere else to be too ripe, rich and deep for my taste. Just goes to show there's a wine for all tastes, the trick is knowing which one you're getting.

    1. You are so right Jeff. Good thing there are so many choices out there for us.


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