2014 Latchkey Vineyard Pinot Noir Recipe Pairing

Seared Pork with Cocoa Barbecue Sauce, Green Chile Cheese Grits
and Blood Orange-Fennel Salad

Pork:

  • 4 Pork Loin Chops
  • Salt

Pork Preparation: Seared until brown on both sides, about 4 minutes per side. Let
rest before serving.

Cocoa Barbecue Sauce:

  • 2 tbsp. Olive Oil
  • 2 cloves of garlic, minced
  • 1 small onion, minced
  • 3 oz. bittersweet chocolate, chopped
  • 1 1/2 cups ketchup
  • 1/2 cup packed brown sugar
  • 1/2 cup red wine
  • 2 tbsp. Cider vinegar
  • 1 tbsp. Worcestershire sauce
  • 2 tsp. Dry mustard
  • 2 tsp. Chili powder
  • 2 tsp. Kosher salt
  • 1/2 tsp. Cayenne

In a saucepan, heat the olive oil. Add the garlic and onion, cook until soft. Stir in the remaining ingredients. Cook stirring occasionally until thickened. Cool slightly and purée if desired to smooth consistency. Set aside.

Cheese Grits:

  • 1 tbsp. Olive oil
  • 2 poblano chiles, diced
  • 2 cups whole milk
  • 1 1/2 tsp. Kosher Salt
  • 1 cup grits
  • 4 tbsp. butter
  • 4 oz. sharp cheddar
  • 2 tsp. Dijon mustard

In a heavy bottomed pot over medium heat, sauteé the poblano until soft. Add the milk and bring to a boil. Slowly add the grits, whisking constantly. Once the cornmeal is incorporated add the remaining ingredients. Cook until thick about 15 minutes. Serve immediately.

Salad:

  • 2 blood oranges, skinned and sliced in rounds
  • 1 fennel bulb, finely julienned
  • 4 radishes, thickly sliced
  • 2 golden beets, thinly sliced
  • 1/2 bunch curly endive, chopped
  • 1 lemon, juiced
  • Salt
  • Olive oil

In a bowl, combine all the vegetables. Dress with lemon juice, salt and olive oil.

Serves 4

Enjoy with our 2014 Latchkey Vineyard Pinot Noir
Purchase Wine Here

Recipe & Pairing by Abby McManigle, Executive Chef, Ken Wright Cellars

Recipe Pairing

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