Here’s What I Did: Pork Tenderloin and Pinot Noir

I was in a grilling type of mood this afternoon, so here’s what I did…

I picked up some pre-marinated Peppercorn Garlic Pork Tenderloin at Trader Joe’s today.

20130608-193929.jpg

Here it is on the grill…

The tenderloin is supposed to be grilled over medium heat for 20 minutes a pound, so I had some time kill.

Here’s where the wine comes in…

20130608-193953.jpg

Trader Joe’s Reserve 2011 Lot #77 Russian River Valley Pinot Noir

You know that I’m a huge fan of the Trader Joe’s Reserve wines.  You can’t help but love the quality that they bring for around 10 bucks.  You also know that I’ve long been a fan of wines from the Russian River Valley of Sonoma County.  When taking into account my recent crush on Pinot Noir lately, I just had to pick up this wine today.

Color: This Pinot Noir was a very light red.  There were a few shimmering hints of rusty orange as well.

Nose: Very fruit-forward.  Strawberries and cherries up front, with hints of potting soil and some fresh cracked black pepper.

Taste: A whole lot of cola and soil up front.  The cranberry fruit on this wine is blended with some subtle notes of orange zest.  Good tannins and acidity.  Now… I know this is gonna sound weird, but there is a finish of a salty, pecorino romano cheese.

Score: Like most cool-climate Pinot Noirs that I’ve been digging on lately, I really enjoyed the subtle complexities of this wine.  There aren’t many 10 dollar Pinot Noirs on the market that can bring it like this TJ’s Reserve.  I’ve got a feeling that a lot of folks would prefer this over most of the 20 dollar Pinots in stores today.  89 points.

Now…

Back to the pork!

20130608-194018.jpg

22.5 minutes, and 160 degrees, later… It’s ready!

20130608-194034.jpg

Grilled Peppercorn Garlic Pork Tenderloin and Steamed Brussels Sprouts

The juicy and smoky pork highlighted the strawberry fruit and spicy notes in the wine.  The bitter, green flavors of Brussels sprouts showcased the soil and tannins of the wine.

Fantastic!

Stay Rad,

Jeff

What would you pair with a pork tenderloin?  What would you pair with a Pinot Noir?  Leave a comment and let us know.

Advertisements

Tags: , , , , , , , , ,

4 Responses to “Here’s What I Did: Pork Tenderloin and Pinot Noir”

  1. Lynn Says:

    Best Videography & Photography award should have gone to Stay Rad. Look at those food photos above… I love the spontaneity of your videos. Don’t change a thing!

    • jeffisrad Says:

      Thanks, Lynn. You are way too kind.
      I was just happy to be in the conversation.

      • Lynn Says:

        Seriously, Jeff. It’s blogs like yours that will get Millenials and younger folks interested in drinking wine. There’s enough stuffy wine blogs out there. Yours is fun and unpretentious and for the most part, you review wines that most people can find in wine stores around the US. And your photos make me want to get out my pots and pans and start cooking more good food again to go with all my good/great wine.

      • jeffisrad Says:

        Thank you so much, Lynn.
        Please be sure to post your next food and wine pairing here.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: