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Celebrate the New Season with New Recipes!

10/19/2010 12:27PM ● Published by Style

Photos by Sheri Giblin

These recipes and more can be found in:
The Winemaker Cooks: Menus Parties, and Pairings

By Christine Hanna
(Chronicle Books, 2010, $35)

Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde

(Shown Above)

I teach this recipe in my cooking classes because it’s easy and delicious. Pork tenderloin marinates and grills quickly, and slices up beautifully on the plate. The key is to sear it first, and not to overcook it. The cumin in the marinade for this dish adds an earthiness that really comes out on the grill.

A medium-bodied Pinot Noir from Carneros, Russian River Valley, or Oregon is a fine match with the aromatic pork.

  • 4 garlic cloves, finely chopped
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dry mustard
  • 1 tbsp salt
  • 1/2 tsp freshly ground pepper
  • 2 pork tenderloins
  • Salsa Verde (see below) for serving 

In a large, heavy self-sealing plastic bag, combine the garlic, spices, olive oil, dry mustard, salt, and pepper. Add the pork, turn to coat, and refrigerate for at least 2 hours or overnight.

Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue.

Remove the pork from the refrigerator 30 minutes before grilling. Grill the pork for 3 minutes on each of all four sides, a total of 12 minutes. Transfer to a carving board and tent with aluminum foil; let rest for 10 to 15 minutes. Cut the pork into slices 1 in/2.5-cm thick; reserve the juices. Serve drizzled with the juices and Salsa Verde. Serves 6


Salsa Verde

  • 1 garlic clove, finely chopped
  • 1 jalapeno chile, finely chopped
  • 1 shallot, finely chopped
  • 1 cup/40 g finely chopped mixed fresh flat-leaf parsley, cilantro/fresh coriander, mint and/or basil
  • 2 tbsp fresh lime juice
  • 2 small anchovies, mashed
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup/240 ml extra-virgin olive oil

In a blender or food processor, combine the garlic, jalapeno, shallot, herbs, lime juice, anchovies, salt, and pepper. Blend until a paste is formed. With the machine running, drizzle in the olive oil in a slow stream until emulsified.


Grilled Radicchio Salad with Gorgonzola and Balsamic Vinaigrette

In winemaking, we watch for bitterness as the wines develop, and take steps to remove it if necessary, so I’m naturally sensitive to bitterness on the palate. Grilling radicchio turns it from bitter to smoky, tender, and slightly sweet. The sweetness of the balsamic and the pungency of the Gorgonzola add complexity to this Mediterranean salad.

Pinot Grigio’s zingy acidity is a nice foil for the richness of the Gorgonzola in the salad.

  • 3 small heads radicchio, quartered
  • 1/4 cup/60 ml extra-virgin olive oil, plus more for brushing
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar/vincotto
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 oz/115 g Gorgonzola cheese

Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue.

Brush the radicchio with olive oil. Place the radicchio on the grill/barbecue, cover, and cook for 2 to 3 minutes per side, or until grill-marked but still crunchy in the middle. Transfer to a plate.

In a small bowl, whisk together the 1/4 cup/60 ml olive oil, the vinegars, Dijon, salt, and pepper. Divide the grilled radicchio among 6 salad plates and crumble the Gorgonzola on top. Drizzle with balsamic vinaigrette and serve. Serves 6

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