Week 6 – Roasted Pork Loin with a Bordeaux Blend Demi Glace & Green Beans Al’Olio (courtesy Jada Winery – paired with their Jack of Hearts)
Serves 4
Ingredients:
1 1/2 lbs of pork loin, cleaned
7 sprigs fresh thyme, no stems and chopped
7 cloves fresh garlic, chopped
1 red bell pepper, cut into thin strips
1 1/2 lbs fresh green beans,
cook in boiling water until al dente and chill in ice water
2 T olive oil
Sauce:
2 cups Bordeaux style wine or blend
2 sprigs of thyme, whole with stem
1 shallot, peeled and rough chopped
1 quart beef broth
2 T cornstarch
Pork Loin:
Marinate pork loin for at least an hour with four cloves chopped garlic, seven sprigs chopped thyme, salt and black pepper to taste. Get a saute pan and heat nice and hot. You want to sear pork loin to a nice brown color all the way around. To cook pork place in heated oven at 400F. It should take 25 minutes to reach an internal temperature of 140F.
Sauce:
Place two cups wine, two sprigs of thyme and one shallot rough chopped in pot and reduce slowly until 3/4 of the way gone. Add one quart beef broth and reduce until 3/4 of the way gone. Mix 1/2 cup of water and 2T of cornstarch in a cup and mix thoroughly, no lumps. Add to sauce slowly; thicken until desired texture is reached.
Green Beans:
Place olive oil in a hot pan along with 2T of chopped garlic, red pepper strips and green beans. Cook until hot. Continue to stir. Do not let garlic burn.