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 Wine.com 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 Wine.com.  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 Wine.com 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.

• Cindy, of Grape Experiences, gives us A Taste of the Loire: Domaine Filliatreau Saumur-Champigny 2015 and Sauteed Duck Breasts with Wild Mushrooms.
• Jeff, of FoodWineClick!, serves NOT the Easter Bunny with Wines from Anjou-Saumur.
• Payal, of Keep the Peas, offers up Angevin-oisserie: Chenin Blanc from Anjou.
• Jane, of Always Ravenous, shares What to Pair with Loire Valley Anjou-Saumur Wines.
• Wendy, of A Day in the Life on the Farm, pairs Korean Pork Tenderloin with Cab Franc from Saumur.
• Gwendolyn, of Wine Predator, is Off to Loire: le P'tit Domaine Saumur Champigny and a Tritip Summer Salad.
• Linda, of My Full Wine Glass, says to Make ‘room for Saumur Champigny from the Loire.
• Camilla, of Culinary Adventures with Camilla, shares Some Quail, Lamb, and Two Rabbits with Wines from Anjou-Saumur.

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,

Entrees

Korean

Yield: 8 servings

Author: Wendy Klik

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.

ingredients:

• 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

instructions:

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.

NOTES:

Adapted from a recipe found in Fine Cooking.

https://adayinthelifeonthefarm.blogspot.com/2019/07/korean-pork-tenderloin-with-cab-franc.html

Property of A Day in the Life on the Farm

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