Posts Tagged ‘Lot #77’

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

June 8, 2013

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.

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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…

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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!

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

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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.

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