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Grilled Pork Loin with Maitake Mushrooms and Cannellini Beans

Heritage breeds of pig are a standard in Jordan Cabernet Sauvignon food pairing recipes each fall. House favorites include Kurobuta, Red Wattle and Pata Negra. Rich, flavorful pork created by a combination of classical breeding, access to native foraging and mindful rearing make for a cut worthy of a culinary search.

Ingredients

  • 6 pork loin chops, 1½” cut, bone in

  • kosher salt and black pepper, to taste

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • ¼ pound Brussels sprouts, cored and separated into leaves

  • fresh herbs and fleur de sel for garnish

For the beans and broth

  • 3 shallots, thinly sliced

  • 3 cloves garlic, thinly sliced

  • 4 Tbsp Jordan Extra Virgin Olive Oil

  • 3 Tbsp tomato paste

  • 1 cup Jordan Cabernet Sauvignon

  • 6 cups brown chicken stock

  • 1 pound cannellini beans, rinsed then soaked 24 hours

  • 3 sprigs thyme

  • 3 sprigs parsley

  • 3 sprigs sage

For the mushrooms

  • ¼ pound pancetta, ¼” diced

  • 1 pound maitake mushrooms, roughly torn

  • ¼ cup Jordan Chardonnay

  • 6 sprigs thyme

Ingredients

  • 6 pork loin chops, 1½” cut, bone in

  • kosher salt and black pepper, to taste

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • ¼ pound Brussels sprouts, cored and separated into leaves

  • fresh herbs and fleur de sel for garnish

For the beans and broth

  • 3 shallots, thinly sliced

  • 3 cloves garlic, thinly sliced

  • 4 Tbsp Jordan Extra Virgin Olive Oil

  • 3 Tbsp tomato paste

  • 1 cup Jordan Cabernet Sauvignon

  • 6 cups brown chicken stock

  • 1 pound cannellini beans, rinsed then soaked 24 hours

  • 3 sprigs thyme

  • 3 sprigs parsley

  • 3 sprigs sage

For the mushrooms

  • ¼ pound pancetta, ¼” diced

  • 1 pound maitake mushrooms, roughly torn

  • ¼ cup Jordan Chardonnay

  • 6 sprigs thyme

Instructions

serves 6

To prepare the beans and broth, sauté shallots and garlic in olive oil until just cooked through. Add tomato paste and red wine; reduce to ¼ cup. Add stock, beans and herbs. Simmer for approximately 1 hour. Strain beans (reserving cooked liquid); hold warm.

For the mushrooms, preheat grill to medium high. Sauté pancetta until just brown and fat has been rendered. Add maitake to the pan and caramelize. Add white wine and thyme and reduce until pan is nearly dry; hold warm.

Blanch Brussels sprouts for 2 minutes. Refresh in ice bath; remove excess water.

Season pork chops with kosher salt, black pepper and olive oil. Grill chops, turning three times until 145°. Allow chops to rest, tented with foil, for 5 minutes.

While pork is tented, warm beans, mushrooms and sprouts in the reserved broth. Rest chops on the vegetable ragout; finish with fresh herbs and fleur de sel.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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