Grilled pork loin chop with smashed cherry and Cabernet reduction
Recipes by James Eddington Eddington’s of Exeter, 527 Main Street, Exeter, 519-235-3030 – www.eddingtons.ca
Photos by Casey Lessard
Grilled pork loin chop with smashed cherry and Cabernet reduction Ingredients: Centre cut pork loin chop (Ontario) – marbling in the meat is good! 1 cup pitted fresh cherries Generous splash of Cabernet Sauvignon Dash of balsamic vinegar 1 tsp honey 1/4 roasted red pepper 1/4 finely diced red onion 2 tsp butter Garlic, salt and pepper to taste Fresh rosemary Generous splash of Cabernet Sauvignon (red wine)
Marinate pork tenderloin with chopped garlic, salt, pepper and fresh rosemary. Grill on medium heat until just a hint of pink. Remove pork and cover in tinfoil and let rest about five minutes. In a saucepan, heat butter and add red onion and red pepper. Sauté until soft. (Low heat to sweat out flavour). Once soft, turn heat to high, and add cherries and remaining ingredients until mixture is reduced by half and has started to thicken. Slice pork on the bias or leave whole (as pictured) and drizzle with smashed cherry sauce. Served with smashed potatoes and fresh seasonal vegetables.
Garlic smashed potatoes In a sauté pan, smash last night’s baked potato leftovers with a fork, and add equal parts butter, white wine and heavy cream. Add a teaspoon of chopped garlic, and salt and pepper to taste. Reduce until liquids have soaked into potatoes. Should be soft, steaming hot and delicious. To make variations, experiment by adding Parmesan cheese, chives, fresh herbs, etc.
Wine Pairing Mission Hill (British Columbia) Cabernet Sauvignon. This wine is medium-full bodied, with: ripe blackberry and cassis aromas; cedar mocha, mint and smoke taste; and a long firm finish.