Featured in the December 2009 Newsletter
Recommended Pairing: Dolcetto, Sangiovese
1 pound pork tenderloin, trimmed
1 yellow onion
1 cup cooked Swiss chard
½ stick butter
4 Dinner Rolls
Herbs de Provence
1 tablespoon garlic, shopped
2 cups Sangiovese
1 cup mayonnaise
1/3 cup horseradish
3 pounds red potatoes, blanched and halved
4 tablespoons whole grain mustard
½ cup celery, chopped
½ cup red onion, chopped
Slider: Grill pork tenderloin to desired temperature. On low heat, carmelize onion with butter adding 2 pinches of Herbes de Provence. Saute chopped garlic and Swiss chard in canola oil until wilted. Toast the rolls and set aside.
Sauce: Pour the Sangiovese wine into a heavy saucepan and cook on medium-high heat until it has reduced to about ¾ to 1 cup liquid. Whisk in the mayonnaise and horseradish. Simmer over low heat.
Potato Salad: Place halved red potatoes into water and bring to a boil until tender. Once blanched, set potatoes aside to cool. Combine together whole grain mustard, celery, red onion and basil with the potatoes and toss.