It’s Sunday again, and although the CorkPopper Project was temporarily derailed this month, I haven’t stopped drinking or cooking. My regular readers may recall that a 2006 Nautilus Pinot Noir was the winning wine of Week 4. Well, while shopping this afternoon at Whole Foods, J and I came across a Sauvignon Blanc from the same New Zealand winery (located in the famous Marlborough region) and decided to give it a shot.
New Zealand Sauvignon Blanc tends to be nicely crisp and more on the fruity side (as opposed to, for example, a French Sancerre, which is also made from Sauvignon Blanc but is more likely to have more minerality on the palate). And the Nautilus Sauvignon Blanc was exactly what I expected – lots of juicy pear and citrus notes with a long, pleasant finish of Meyer lemon. In other words, the perfect accompaniment for one of my favorite Barefoot Contessa recipes….
Roasted Pork Tenderloin and Root Vegetables.
- 3 garlic cloves
- Sea salt and freshly ground pepper
- 2 tablespoons fresh thyme
- 1/3 cup Dijon mustard
- 1.5 pound pork tenderloin
- 1 large fennel bulb, cut into wedges
- 2 medium-sized potatoes (I used red potatoes, but you can use whichever variety you like), peeled a cut into 1- to 2-inch pieces
- 1 large brown onion, cut into wedges
- 2 large carrots, peeled and cut diagonally into 1-inch pieces
- Extra virgin olive oil
- 4 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees.
Place the garlic, thyme, and a pinch of sea salt and freshly ground pepper in a food processor. Pulse to chop. Add the mustard and pulse again to combine.
Season the pork tenderloin with additional salt and pepper and then coat with the mustard mixture. Allow to sit out at room temperature for at least 30 minutes.
In the meantime, place all the vegetables in a roasting pan. Drizzle with some olive oil and the melted butter and season with salt and pepper. Toss to coat. Roast the vegetables for 30 minutes.
Pull the vegetables out of the oven after 30 minutes of roasting and toss with a spoon to recoat with the oil and butter. Place the pork on top of the vegetables and place the roasting pan back in the oven. Roast for another 30-45 minutes, or until a meat thermometer inserted into the thickest part of the meat measures 138 degrees. Place the pork on a platter and cover with foil. Return the vegetables to the oven while the pork rests for about 15 minutes.
Cut the pork into thick slices and place on a platter with the vegetables. Serve with crusty grilled bread (of course) and a simple green salad.
The stone fruit and acidity in the Nautilus Sauvignon Blanc paired wonderfully with the juicy pork and especially with the roasted fennel. Yum….