Pinot and Pork = Perfection!!!

I sent out a coming-soon teaser on this a few days ago. It’s truly one of my favorite meals to cook, both for family meals and casual entertaining. I’ve even used it for culinary seminars because it includes so many culinary techniques – pan searing, roasting, cooking temps for perfect meat, harmonizing flavors, etc. Hope you enjoy it as much as I  do! The picture is my dinner from last night! And don’t stop reading til you get to the end of the post for the wine-pairing! I promise, it will entertain you ;-)

Pan Seared Pork Tenderloin with Roasted Creminis, Sweet Onions and Dried Cherries


  • 2 (approximately)2lb Pork center-cut tenderloins – they usually come two to a package.
  • Salt & Pepper to taste
  • 3 Tablespoons Olive Oil
  • 3 Garlic cloves finely chopped
  • 1 Small package cremini mushrooms – thinly sliced
  • 1 large sweet yellow onion – thinly sliced
  • 1 cup white wine
  • 1 cup dried Cherries
  • 2 Tablespoons fresh minced thyme


Preheat oven to 375. Heat 2 tablespoons olive oil in large oven proof sauté pan over medium heat. Season tenderloin with salt & pepper. Sear tenderloin in sauté pan until golden brown on each side; remove from heat.  Add remaining olive oil, sauté garlic, mushrooms and yellow onion until beginning to soften, add dried cherries, and half the wine (this will also deglaze the pan adding additional flavor). Cook until the wine is reduced, add the cherries, minced thyme and the remaining wine. Remove from heat, add the seared tenderloin back into the pan and place pan in oven to finish roasting.  Roast in oven for approximately 20 minutes, or until pork reaches an internal temperature of 135f, remove from oven and to rest pork for about 10 minutes – this should allow the pork to reach a finished temp of 140f – PERFECTION!!!


Plate this wonderful tenderloin with mashed potatoes, or broad-cut pasta. Finish with some roasted red peppers for added plate texture and spoon pan jus over finished plate – OH, and don’t forget to complete your masterpiece with a sprig of fresh thyme!!!

Warning: Provocative picture ahead! But it’s also educational – “Pigeage”: The french term for punching down grapes during fermentation. This is how the color and flavors in the skins are continually reincorporated into the juice. At the wine production company I manage, all our wine is hand made and goes through “Pigeage” three times a day until the wine is put through the press after fermentation is complete! I picked this pic because the grapes are Pinot Noir.

Wine Pairing:

Pinot Noir, PERIOD!!!

Here’s why, a good Pinot Noir has a classic earthy nose sometimes reminiscent of mushrooms, or wet straw, with a fruity bouquet of bright cherries, raspberries, and a soft finish of tobacco. Truly one of the great wines of the world, and this dish SINGS with it for obvious reasons!!! Obvious you ask? Pork tenderloin is a low-fat cut of meat, and Pinots usually don’t have overly pronounced tannins, therefore they don’t need a lot of mouth-coating fat like a big Cabernet might. The mushrooms, and thyme harmonize with the earthiness of the wine, and the cherries… well, do I really need to point that one out? Bottom line is “THIS DISH IS A PARTY IN YOUR MOUTH WHEN PAIRED WITH A GOOD PINOT!!!” Sorry for my exuberance, just can’t help myself!

Please try this one! Let me know how it goes, and as always, recipe improvements are appreciated!


5 Responses to “Pinot and Pork = Perfection!!!”

  1. 1 Jake
    March 23, 2010 at 12:06 pm

    As the consumer of this recipe last night, I can say: It was AMAZING. It took the genius less than 60 minutes to put it together, too. He’s amazing. You gotta try it!

    • 2 Patrick Bartlett
      March 23, 2010 at 12:45 pm

      awww – it follows my motto “Let the food speak for itself” or better yet, “Keep it simple stupid!”

  2. 3 Kevin
    March 23, 2010 at 1:42 pm

    The dish sounds wonderful, but I’m truly frightened by the prospect of finding a French pubic hair in my Pinot Noir now.

  3. 5 Brian Reid
    March 23, 2010 at 3:48 pm

    Does the pork come out medium rare in this recipe (ie, still pink in the middle)?

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Patrick Bartlett

A conversation about food, wine, and the art of living well!


March 2010
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