I concocted a delicious pork marinade using Hawk Haven’s Red Table Wine last night. The Red Table wine is dynamic – good for cooking AND complimenting with many types of food. It’s a 75% Cabernet and 25% Chambourcin blend. The Chambourcin really mixes things up. It’s a very vivacious grape (and temperamental too). The 2008 vintage Chambourcin we used is full of two seemingly contradictory flavors: fruit and spice. This flavor combination makes it perfect for pairing with a simple dinner dish like pasta; it almost seasons the food for you. And it’s also great for cooking because it’s bursting with spiciness AND fruitiness.
Pork is often prepared with both spicy/salty and sweet foods like a spicy sauerkraut and fruity applesauce. I tried to mirror the flavor combination above when I came up with my recipe.
Rye Breaded Pork Roast with Hawk Haven Red Table Wine Marinade
1 glass (5oz) of Hawk Haven Red Table Wine
1 3/4 lb pork loin
Chervil and rosemary to taste
1 tbsp chopped garlic
1 tsp whole grain mustard
2 tsp olive oil
one whole onion chopped
one whole lemon squeezed
three pieces of toasted rye bread
Pierce pork all over with skewer and pound with mallet. Combine the wine, chervil, rosemary, garlic, mustard, oil, onion and lemon juice (and rinds to increase acidity) in a zip-lock bag with pork. Let sit in refrigerator for 45 minutes to one hour.
After the pork finished marinating (and my grandparents were salivating), I put the pork in a baking pan and put the bits of torn up rye bread on top. I baked it at 350 for about an hour.
My poor grandparents just wanted to sit down early and eat a simple pork dinner last night, but I decided to put them through another Hawk Haven wine recipe ordeal. They were hungry when I got home at six, but they had to wait until 8:30 to eat. (They loved it anyway). So if you execute my Hawk Haven Red Table Wine marinade, start earlier in the evening than I did.
I set the table with pewter, featuring a pewter sugar and cream set from TreeHouse Antiques.
Signing off from Hawk Haven Vineyard and Winery in Cape May County, NJ – Cape May Wine Country ~ Cate Hylas