Meiomi Cabernet Sauvignon with Stuffed Pork Tenderloin
Special equipment: Kitchen twine
Stuffed Pork Tenderloin
- 1 large sweet onion
- 4 Tbsp. unsalted butter
- 2 tsp. salt
- 4 cups fresh spinach
- 4 garlic cloves, minced
- 2 lbs. boneless pork tenderloin
- 4 Tbsp. fresh sage, chopped
- 2 Tbsp. extra virgin olive oil
- 2 tsp. black ground pepper
- 4 oz. fresh mild goat cheese, crumbled
- 2-4 sprigs of fresh rosemary
Cranberry Cherry Red Wine Sauce
- 1 lb. fresh or thawed frozen cranberries
- 1½ cup dried sour cherries
- 1½ cup sugar
- ½ cup 100% cranberry juice
- 1 navel orange
- 3 Tbsp. Meiomi Cabernet Sauvignon
- 1 tsp. Kosher salt
- Slice the onion into thin slices. Place a large pot over low heat. Once heated, add 2 Tbsp. of butter, followed by the onions and 1 tsp. of salt. Stirring often, cook the onions for 30-45 minutes until caramelized. Add in the sage halfway through cooking the onions.
- Transfer caramelized onions to a separate bowl. Turn the heat up to medium and add 2 Tbsp. of butter to the pot. Add spinach and stir occasionally until wilted. Stir in 3 Tbsp. of minced garlic and cook for 1 minute.
- In a medium saucepan, bring cranberries, cherries, sugar, cranberry juice, the juice of one navel orange, and red wine to a simmer. Stirring occasionally, cook over medium heat until the cranberries burst and the sauce turns jammy. Remove from heat and transfer the cranberry sauce into a heatproof bowl and allow to cool. Season with salt and refrigerate until chilled.
- Lay the pork flat on a cutting board. Starting from one end, being careful not to cut all the way through, slice the pork lengthwise to the other end. Open the tenderloin and place a sheet of plastic wrap over the top. Then, use a mallet to pound the tenderloin about ½-inch thick. Remove the plastic wrap.
- Next, rub olive oil and sprinkle with salt and pepper. Spread a layer of cranberry sauce across the top. Add a layer of spinach, caramelized onions, and goat cheese.
- Slide and place 4-5 pieces of kitchen twine, each about 8-10 inches long, under the tenderloin. Next, take one end of the tenderloin lengthwise and tightly roll it up, lifting as you gently roll it forward. Take each piece of twine, tie it together, and remove any excess twine. Repeat with all other pieces of twine until your finished roll is secure. Rub the outside of the roll with a Tbsp. of olive oil and season with salt, pepper, and the remaining minced garlic.
- Preheat oven to 450°F. Line a roasting pan with aluminum foil and coat with nonstick spray. Place the pork in the pan and roast for 30-40 minutes. Using a meat thermometer, make sure the inside of the pork is fully cooked to 145°F. Remove the pan and cool. Slice and garnish with fresh rosemary sprigs. Serve with cranberry cherry sauce on the side and enjoy with Meiomi Cabernet Sauvignon.