Tag Archive for: pork

  • 4 boneless center-cut pork chops, pounded to 3/ 8″ thickness
  • 2 tsp. butter
  • 2 tsp. olive oil
  • 1/4 c. beef broth
  • 2 Tbs. frozen orange juice concentrate
  • 2 tsp. Dijon mustard
  • 1 tsp. cornstarch
  • Y4 c. dried cranberries (Doris sometimes uses dried cherries instead!)

Melt butter with olive oil in a 10″·12″ nonstick frying pan. When butter sizzles, add pork and cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat to a platter and keep warm. Mix beef broth, orange juice concentrate, Dijon, and cornstarch until smooth. Stir in dried cranberries. Add to pan and bring to a boil over high heat, stirring constantly. Boil until slightly thickened, about 1 minute, then pour over pork. From “The Quick Cook” section in Sunset magazine.

Accompany with Cooper-Garrod Cabernet Franc

Serves 4

  • 1/4 cup dried currants, hot water to cover
  • 1 cup chicken broth
  • 1 cup beef broth
  • 5 Tablespoons butter, divided
  • 1 10-oz pork tenderloin, trimmed of fat
  • Flour to dredge
  • 1/2 cup crème de cassis
  • 3 Tablespoons red wine vinegar

Preheat oven to 375 degrees. Cover currants with hot water and let stand 30 minutes to plump; then drain. Meanwhile, combine both broths and boil until reduced to 1 cup, about 10 minutes. Melt 2 Tablespoons butter in heavy skillet over medium heat. Season pork with salt and pepper. Coat with flour, shaking off excess. Brown on all sides, about 6 minutes. Transfer to small baking pan (do not clean skillet). Bake pork until thermometer inserted into center registers 155 degrees, about 15 minutes. Tent with foil to keep warm. Meanwhile, pour fat from skillet.

Add currants, cassis, and vinegar to skillet and boil until liquid is reduced by half, scraping up browned bits. Add reduced broth mixture and boil until liquid is reduced to about 1/2 cup and mixture thickens slightly, about 10 minutes.

Remove from heat and whisk in remaining 3 Tablespoons butter. Season to taste with salt and pepper. Slice pork and spoon sauce over to serve.

Accompany with Cooper-Garrod Cabernet Franc

Serves 4

  • 2 cups low-salt chicken broth
  • 2 cups beef broth
  • 1/2 cup dried currants
  • 6 tablespoons unsalted butter
  • 2 10-oz. pork tenderloins, well trimmed
  • Flour for dredging
  • 1 cup cassis liqueur
  • 6 tablespoons red wine vinegar

Combine chicken and beef broths in medium saucepan and boil to reduce by half, about 15 – 20 minutes. Meanwhile, place currants in non-reactive bowl and cover with hot water. Let stand 30 minutes before draining. Preheat oven to 375 degrees. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Season tenderloin with salt and pepper prior to dredging with flour. Shake off excess before adding to skillet. Cook until browned on all sides. Transfer pork to small baking pan. Bake until thermometer inserted into center registers 155 degrees, about 15 – 20 minutes.

Tent with foil. While pork is baking, pour fat from skillet. Add currants, cassis, and red wine vinegar to skillet, scraping up any browned bits. Boil until liquid is reduced by half, about 5 – 10 minutes. Add reduced broth mixture and boil to reduce by half again, or until slightly syrupy, another 5 – 10 minutes. Remove from heat. One by one, whisk in remaining 3 tablespoons of butter, fully incorporating each before adding the next. Season to taste with salt and pepper. Slice pork crosswise by 1⁄2 inch segments. Arrange on plates and spoon sauce over.

Accompany with Cooper-Garrod Cabernet Franc

  • 1⁄2 tsp. cinnamon
  • 3⁄4 tsp. ground coriander
  • 3⁄4 tsp. ground cumin
  • 1⁄4 tsp. salt and pepper
  • 1 pork tenderloin
  • 1 Tbsp. olive oil
  • 1 shallot, minced
  • 1 c. pomegranate juice
  • 3⁄4 tsp. cornstarch
  • 1 Tbsp. water
  • 1 tsp. Balsamic vinegar
  • 1 Tbsp. unsalted butter

Preheat oven to 375 degrees. Mix cinnamon, coriander, cumin, salt and pepper; rub onto trimmed and dried tenderloin. Heat olive oil stovetop in an oven-ready skillet; brown tenderloin on all sides. Add minced shallot around tenderloin before roasting in oven 15 minutes. Remove tenderloin from pan; tent with foil. Stovetop, deglaze pan with pomegranate juice and reduce to 2/3 cup liquid. Mix cornstarch and water; whisk into pan sauce. Remove from heat when thickened slightly, whisking in Balsamic vinegar and butter to finish. Slice tenderloin and serve with sauce.

Accompany with Cooper-Garrod Cabernet Franc

  • 1 c. pomegranate juice
  • 1⁄2 c. dark brown sugar
  • 1 Tbsp. lemon juice
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 1⁄2 tsp. coriander seeds
  • 1 1⁄2 tsp. black peppercorns
  • 12 oz. fresh cranberries
  • 1⁄2 c. pomegranate Craisins
  • 2 pears, peeled, cored, chopped
  • 1 onion, chopped
  • 1 1⁄2 Tbsp. candied ginger, minced
  • 1⁄4 c. cider vinegar
  • 1⁄4 tsp. ground cloves

Combine first seven ingredients in a non-reactive saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids; return liquid to saucepan. Add remaining ingredients. Simmer uncovered 20-25 minutes, stirring frequently. Liquid reduces, cranberries pop, pears and onion soften. Delicious with roast poultry or pork, or as hors d’ oeuvres atop chevre on crusty bread.

Accompany with Cooper-Garrod Pinot Noir

Serves 2-3 per Slab

  • Pork spare ribs
  • (One slab for every 2-3 people)
  • Red wine vinegar
  • Lawry’s seasoned salt
  • Chili powder
  • Ground sage
  • Ground cumin


  • Garlic powder
  • Chipotle powder

Ask for a St. Louis cut on the ribs (rectangular). The night before, trim away excess fat and remove the membrane from the underside of the ribs. Rub red wine vinegar into the meat. Stir together about half Lawry’s seasoned salt and half chili powder with some sage and cumin to taste; adding garlic powder or chipotle powder is optional. Rub the mixture into the ribs; cover with plastic wrap and chill overnight. Allow about 4 hours grill time at 250 ̊ to 300 ̊ for covered, indirect cooking, adding just a few pieces of soaked hickory (or wine barrel wood) to the hot coals. You can stack the ribs on the grill; just rotate their position in the stack every 45 minutes to an hour when you turn them. Remove from heat and let stand about 15 minutes before cutting apart to serve.

Accompany with Cooper-Garrod F-104 Starfighter or Syrah