Featured Wine
Recipe
Coffee Rubbed Pork Loin with Plum Sauce
2-3 lbs pork tenderloin
4 tbs fresh coffee grounds
2 tbs brown sugar
1 tsp kosher salt
2 tsp pepper
Mix the coffee grounds, sugar, salt and pepper in a small bowl.
Pat the pork dry and then cover in the coffee mixture.
Put it in a freezer bag with as much air removed as possible and refrigerate overnight.
Take out of the fridge while preheating the oven to 375 degrees.
Bake for 30-40 minutes, until pork reaches 145. If it seems like the coffee is starting to burn, cover with aluminum foil.
Allow to sit for about 10 minutes before cutting. Serve with plum sauce.
Plum Sauce
2 cups plum wine
1 cup beef broth
1 pat of butter
1/2 tsp sugar (optional)
Heat the wine in a non reactive pot until it reduces by half. Add broth and let simmer until it also reduces by roughly half. Add the butter and whisk in until melted. Taste test, but a small amount of sugar may be needed. Serve warm with pork.
Summer is winding down, but that doesn't mean flavor has to. We have decided our sweet plum wine, Candy Plum deserves some time in the spotlight. It can be served alongside many desserts, but it also can stand up to full dishes, such as this coffee rubbed pork loin.