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Recipe by JGD’s

Wine Pairing: Medlock Ames Lower Slope 2018 Chardonnay

This pork tenderloin main dish is absolutely delicious and definitely a crowd pleaser! The black truffle mustard sauce marries beautifully with Medlock Ames fragrant citrus and buttery notes of their lovely Chardonnay. It tastes so good that you just might want to eat the sauce with a spoon like I did!

Ingredients:

  • 1.375 pound whole Pork Tenderloin
  • 1 tsp granulated Garlic
  • 1 tsp granulated Onion
  • 1 tsp Lemon Pepper
  • 1 tsp dried Rosemary
  • 1 tsp dried Thyme
  • 1 tsp dried Parsley
  • ½ tsp Salt
  • 2 Tbsp organic Canola Oil

Let’s Begin:

  • Preheat oven to 400 degrees F.
  • Dry off pork well with paper towels and place on a sheet pan.
  • Mix all dry ingredients together in a bowl, then distribute evenly on all sides of tenderloin.
  • Heat large cast iron pan on stovetop (or a large enough oven safe frying pan to fit roast) on medium high heat. Add 2 Tbsp canola oil to pan and let heat for one minute.
  • Carefully lower seasoned pork into hot oiled pan and allow caramelizing and forming of a golden crust on bottom, approx. 2-3 mins.
  • Turn and allow all sides to brown to a golden color.
  • Place cast iron pan holding the pork into a preheated 400 degree F oven.
  • Cook until internal temp reaches 135-140 degrees F using meat thermometer (for slightly pink interior). This takes approx. 20 mins. Once done, remove from oven and place pork on cutting board to rest 10 minutes before slicing.
  • Use the same cast iron pan used to cook the pork to make the black truffle sauce on the stovetop.

Black Truffle Mustard Sauce

Recipe: JGD’s

Ingredients:

  • ¼ cup Medlock Ames Chardonnay wine
  • ½ cup Organic Chicken Broth
  • 1 tsp Dry Mustard
  • 1 Tbsp Grainy Mustard
  • ½ cup Heavy Cream
  • Pinch of Salt & Black Pepper (to taste)
  • 2 oz Black Truffle Goat Cheese
  • 3-4 Tbsp Capers, drained
  • 1 Tbsp Butter

Let’s Begin:

  • Deglaze the cast iron pan (from cooking the pork tenderloin in) with Medlock Ames Chardonnay wine over medium heat. Use a spoon to release all bits from bottom of pan.
  • Next add chicken broth, dry mustard, grainy mustard, heavy cream, and S & P to pan and stir constantly on medium heat. Once incorporated well, add 2 oz black truffle goat cheese, capers, and butter. Continue stirring until well mixed.
  • Taste and season as needed.
  • Spoon over sliced pork and serve.

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