Pair With

Nº 19

Chardonnay

FLAVOR PROFILe 

sweet & savory, acidic

TIME TO EXECUTE 

5 hours

INGREDIENTS

For the Brine:

1 cup limoncello

½ cup dried lavender

1 head of garlic (cleaned & smashed)

½ cup salt

½ cup light brown sugar

2 sprigs of rosemary

2 sprigs of sage

¼ cup peppercorn

6 Qt. water

For the Pork Tenderloin:

2 ea. Pork Tenderloin (cleaned)

For the Red Cabbage:

1 ea. red cabbage (sliced 1/8 inch thick)

1 Tbsp. garlic (minced)

2 Tbsp. white balsamic

1 tsp. sugar

For the Roasted Red Pepper & Hazelnut Gremolata:

 2 ea. large red bell peppers (roasted, cleaned & diced)

 1 ea. preserved lemon (Brunoise)

1 Tbsp. parsley (chopped)

2 cups bread crumbs

¼ cup hazelnuts (toasted & chopped)

¼ cup olive oil

DIRECTIONS:

For the Brine & Pork Belly: mix together all ingredients in a pot bring to a boil & then let cool down. Place pork tenderloin in chilled brine & lest rest for 4 hours. Take out of brine & dry off. Season with salt, pepper & olive oil. Grill pork tenderloin till medium & let rest. Slice when ready to serve.

For the Red Cabbage: in a large pot sauté cabbage with a little olive oil. Once cabbage is starting to wilt add all other ingredients & cover for 2 mins, remove cover & adjust seasoning. Cook until liquid is gone.

For the Roasted Red Pepper Gremolata: add all ingredients in a bowl & mix well. Place on a tray pan & roast for 12 mins. Until toasted. Season with salt & pepper.

To plate: place braised cabbage in center of plate, arrange sliced pork tenderloin on top of cabbage, top with Gremolata & drizzle with extra virgin olive oil. Season with sea salt & fresh peppercorn.