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Cooking with Wine - Pork Tenderloin Medallions with Apples and Bacon

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Pork Tenderloin Medallions with Apples and Bacon

 

Historically, eating pork is a very European tradition that continues to persist today. The armies of the Roman Republic and Empire were rationed, almost regardless of the station across Europe and North Africa, pork either fresh or preserved along with a healthy supply of wine. Today, the EU is the highest per capita consumer of the savory and versatile meat compared to other countries and regions of the world.

This recipe today does not particularly harken to any Roman or ancient tradition, we just thought it interesting to share some quick facts about pork. Our recipe for Pork Medallions is just a glimpse in how to utilize tenderloins and bacon to make a robust dish that is accentuated by the subtle sweetness of apples and the earthy, fruity notes of the Eristavi Verdelho.

Prep Time: 20 min

Cook Time: 30min

Total Time: 50 min

Ingredients:

  • 1/2 cup of bacon, cut into small pieces
  • 3 apples, cored and cut into eighths
  • 4 tbsp butter
  • 1/4 cup balsamic vinegar
  • 1/4 cup Eristavi Verdelho
  • 1 lb Pork tenderloins, cut into medallions
  • Salt and pepper
  • 2 tbsp flour
  • 2 tbsp parsley, chopped
  • 1 red onion, halved and thinly sliced

Preparation:

Cook the bacon until crisp, remove from pan and drain on a paper towel. Add 2 tablespoons of butter to the pan with the bacon fat and saute the onion until just wilted. Add the apples and cook until they begin to brown. Pour in the Verdelho and vinegar, then boil for 3 minutes. Remove the pan from the flame and set aside.

Season the pork medallions with salt and pepper, dredge in the flour, then fry in the remaining 2 tablespoons of butter. Place on serving plates with the apples and top with the bacon and parsley.

Enjoy with a glass of Eristavi Verdelho!

 

Cooking with Wine - Pan-Seared Lamb Chops with a Red Wine Reduction Sauce

We love lamb. Whether it is just part of our Georgian culture or it is because the meat is amazingly tender and juicy, we love lamb and it is a staple of our dinner table. Although we have dozens or recipes, which we will share in time don’t fret, we are imparting to you our pan-seared lamb chop recipe which is served together with our red wine reduction sauce. 

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Weekly Features

First and foremost, today, Sunday the 13th, we are pouring wine in our tasting room at Treasure Island! Victor, our wonderful Master Vintner, will be pouring some of our amazing and award winning wines. Also, be sure to chat him up and share a drink , you just may get a chance to try some exclusive varietals straight out of the barrel.


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The Eristavi Winery has begun its official blog. This site will be our platform to share information and news about new varietal releases, upcoming events, special deals, recipes, reviews, and much more.

Take a moment and look at our two posts from this week. We have a delicious recipe for Red Wine Poached Pears from Tuesday and a fantastic look at two wine decanters from Thursday.

 

As an inaugural gift for the beginnings of our blog, if you become a member of the Eristavi Wine Club in the month of October or November your first shipment will arrive with some extra flair. For joining the Club, the first four bottles you will receive will have your name printed on the label. Make your wine collection personal and take pleasure and imbibe as you begin to see exclusive Eristavi wines show up at your door regularly.