The natural sweetness of pork loin, the subtle pine aroma of fresh rosemary and the smoky, candy quality of onions and bacon cooked in Verjooz make this an unusual blend of flavors that I couldn’t resist. The sweetness of the dish is balanced by the acid, wood and smoky rich flavors of the Port for a somewhat unconventional pairing of an entrée with a dessert wine.
Serve with Fox Run Fine Old Tawny Port.
Roasted Pork Loin with Red Onion and Bacon Jam
Serves 4 people
4 6-ounce pork loin medallions (about 3 inches in diameter, 2 inches thick)
Kosher salt, to taste
Ground black pepper, to taste
Pinch fresh rosemary, finely chopped
1 tablespoon sunflower oil
1 tablespoon salted butter
1 large red onion, sliced thin
1 clove garlic, sliced thin
1 tablespoon sugar
1⁄2 cup thick cut, hickory smoked bacon, diced
1⁄4 cup Verjooz
Fox Run Fine Old Tawny Port
Parsley, for garnish
Season the pork medallions with salt, pepper and a very light dusting of rosemary. In large skillet, add oil and sear the outside of each medallion until golden brown. Reserve on an oven proof baking dish or small roasting pan.
In another skillet on medium heat, allow the butter to melt, then add the onion, garlic, sugar, bacon and Verjooz and cook until the onions are soft, stirring occasionally to keep the onions from browning. Remove from heat and add 2 tablespoons of the Tawny Port.
Heat the pork medallions in a 400-degree oven for 6–8 minutes or until the meat reaches 140 degrees. Place the medallions on warm plates, spoon the onion and bacon mixture on top and garnish with fresh leaf parsley.
Recipe by Brud Holland.