Fennel-Spiced Pork Tenderloin with Blueberry Mostarda, Roasted Baby Potatoes and Sautéed Spinach
Recipe by Chef Matt Howard of Soléna and Grand Cru Estates
“This entire entrée is cooked almost entirely in a cast iron skillet. The components are prepared in stages and come together at the end for a satisfying but not overly heavy plate. It is written for two generous portions, but can easily be doubled. I have a number of one-pan meals to make at home, mostly due to the cramped kitchens of the places I’ve lived in, but also because it is genuinely satisfying to make a full meal in one pan. This is one of my favorites.” - Matt Howard
1 pound Carlton Farms Pork tenderloin
1 tablespoon crushed fennel seed
2 teaspoons turbinado or brown sugar
1 teaspoon coarse sea salt
1 large clove garlic, peeled and thinly sliced
1½ tablespoons olive oil
8 small organic baby red potatoes
1 bunch organic spinach, rinsed and patted dry
2 tablespoons Oregon blueberry preserves
½ teaspoon apple cider vinegar
1½ teaspoons whole grain mustard
1. Preheat the oven to 375°F. 2. Slice the potatoes in half; add just enough cold water to cover with ¼ teaspoon of the sea salt in a small saucepan. Bring to a boil, then immediately turn down to a medium simmer for about 8 minutes. Strain the potatoes and dry them flat side down on paper towels. They should still be quite firm. 3. While the potatoes are cooking, mix the crushed fennel seed, turbinado sugar and 1 teaspoon of sea salt in a small bowl. Trim the silver skin and sinew off the pork and rub with the fennel mixture. This can be done directly onto the butcher’s paper that the pork is wrapped in. Tightly rewrap in the paper and let sit. Just before searing, unwrap and thoroughly pat dry using paper towels. 4. While the pork is marinating, thoroughly mix the preserves, cider vinegar and whole grain mustard in a small bowl. Set aside. 5. Add about 1 tablespoon of the olive oil to the cast iron skillet and heat until just smoking. Sear the dried pork on all sides until browned, about a minute each side. Remove pork from the pan and place the halved baby potatoes flat side down in the pan, adding enough olive oil to just cover the bottom. Place the seared pork directly on top of the potatoes and put in the oven for about 30 minutes, or until the pork reaches 145°F and the potatoes are browned. 6. While the pork is cooking, slice the garlic clove and make sure the spinach is clean and fairly dry but still damp. 7. When the pork and potatoes are ready, place the pork onto a cutting board to rest for about 3 minutes. Toss the potatoes with salt and pepper; then portion onto dinner plates. Reheat the cast iron skillet to medium and add about 2 teaspoons of olive oil and the sliced garlic. Cook until slightly brown and add the spinach, stirring constantly with tongs until wilted. Season, and then squeeze off the liquid with tongs and place on the plate next to the potatoes. 8 Slice the pork into ½-inch medallions and arrange on the plate. Spoon the blueberry mustard over the top and serve immediately.
Soléna Estate 2007 Guadalupe Vineyard Pinot Noir, Soléna and Grand Cru Estates
In May 2000, Laurent Montalieu and Danielle Andrus Montalieu purchased an 80-acre estate as their wedding gift to each other and registered with premium nurseries for six clones of Pinot Noir vines as wedding gifts.
They named the vineyard Domaine Danielle Laurent. While waiting for the vines to mature, the Montalieus purchased fruit from various vineyards, and named their new label Soléna after their daughter.
Soléna wines are made on estate at the Yamhill winery. Designed by architect Richard Brown, the winery opened its doors in 2009. This state-of-the-art facility focuses on gentle winemaking through gravity flow. At every step of the winemaking process the wine is treated delicately, allowing for it to develop without aggravation.