It’s time to fire your cooking creativity and turn on the oven for this great meal that will be the perfect food pairing for National Pinot Noir Day! I asked Terra’s Kitchen for some food pairing ideas for Pinot Noir. This is what they suggested! Here are the Pinot Noir wines that I featured in an earlier post that you can buy to drink with this great meal!
Both recipes are courtesy of Terra’s Kitchen!
The two recipes are for the main course and one side dish:
Main Course: Strawberry and cheese stuffed Pork Tenderloin
Side Dish: Sweet Strawberry Mashed Potatoes
Strawberry and Cheese-stuffed Pork Tenderloin!
Ingredients:
1 (2-pound) pork tenderloin
Kosher salt
Freshly ground black pepper
2 cups strawberries, stemmed and chopped
2 cloves garlic, minced
4 ounces goat cheese, at room temperature
1 tablespoon fresh thyme leaves
1/4 cup pine nuts, toasted
1/2 cup pork or chicken stock
Preparation:
Preheat the oven to 400 ̊F.
Butterfly Tenderloin:
To butterfly the tenderloin, use a sharp knife and make a lengthwise cut down the center of the tenderloin to within 1⁄2 inch of the bottom.
Open the cut meat and lay it flat between two pieces of plastic wrap.
Pound the meat until it is an even thickness.
Remove the top sheet of plastic wrap and lightly salt and pepper the exposed side of the tenderloin.
Mix Stuffing:
In a small mixing bowl, stir together the strawberries, garlic, goat cheese, thyme, and pine nuts.
Stuff Tenderloin:
Spread this mixture over the top of the tenderloin, leaving a clean 1-inch edge all around.
Roll up the long side, removing the plastic wrap.
Tie with butcher’s twine every 2 inches to secure. Lightly salt and pepper.
Roast Tenderloin:
Put the tenderloin in a shallow roasting pan along with the stock.
Roast for 12 to 18 minutes, or until the internal temperature reaches 155 ̊F.
Remove from the roasting pan, cover loosely with foil, and let the tenderloin rest while preparing the mashed potatoes.
Slice and serve alongside potatoes.
Sweet Strawberry Mashed Potatoes
(Strawberries, white chocolate, thyme and potato mash)
Ingredients:
3 pounds potatoes, peeled and quartered
1 teaspoon kosher salt, plus more for sprinkling
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1 tablespoon chopped white chocolate
Freshly ground black pepper
1/2 cup strawberries, stemmed and chopped
1 tablespoon fresh thyme leaves
Preparation:
Cook the potatoes: Put the potatoes in a large pot and cover with cold water.
Add the 1 teaspoon salt to the water and bring to a boil.
Lower the heat and simmer, covered, for 15 to 20 minutes, until the potatoes can be easily pierced with a fork.
Once fully cooked, drain and rinse potatoes and set aside
Heat the Liquid Ingredients:
In a small saucepan, heat the cream and butter just until the butter has melted.
Mash Potatoes:
Take drained potatoes and return them to the pot.
Add the hot cream mixture and the white chocolate.
Using a potato masher, mash the potato mixture to your desired consistency.
Salt and pepper to taste.
Stir in the strawberries and thyme.
Serve with sliced Strawberry Stuffed Pig.
Such a smart recipes particularly since fresh strawberries are still available!
Terra’s Kitchen is a super user-friendly meal delivery service. With Terra’s Kitchen, you pick the recipe, we prepare, + deliver, you cook- in 30 minutes or less!
Don’t forget to buy a Pinot Noir wine to partner with this great meal! You can find 3 great pinot recommendations here.
Stevie Wilson,
LA-Story.com
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I must try the strawberry potato dish..I can imagine it is very satisfying and completely different. It is also very pretty. Thanks for a great idea.
Pam,
I would love to hear back from you if test this recipe out. It sounds amazing!