Pork Tenderloin and Tart Cherry Wild Rice

“Our Homestead Red Blend pairs beautifully with the tart cherry wild rice as it accentuates the black cherry notes in the glass, and the delicateness of the pork tenderloin highlights the wine’s outstanding balance and long finish.
– Tim Gleadall, AVV Culinary Director & Chef

Serves: 4


Pork Tenderloin
1 2-lb pork tenderloin
2 tsp AVV olive oil
1 tsp fresh thyme, roughly chopped
Salt and pepper to taste

Tart Cherry Wild Rice
1 cup wild rice (Lundberg Wild Rice is preferred but any brand will do)
1/2 shallot, finely diced
1 tsp high quality red wine vinegar
1/2 cup dried tart cherries
1/2 tsp fresh thyme
1/2 tsp fresh rosemary

Method of Preparation:
Preheat oven to 350°.

Using mesh strainer, rinse rice under cold water, then make rice according to package directions.

While rice cooks, soak shallots in red wine vinegar for about 10 minutes, then drain.

Meanwhile, cover pork loin with olive oil, then season liberally with fresh thyme, salt and pepper. On the stovetop, heat a large oven proof skillet to medium high. Sear pork loin on all sides and transfer to oven. Roast for 12 to 14 minutes or an internal temperature of 145°, then remove from oven and rest for 10 minutes.

Fluff rice with fork, then move to a large bowl. Add soaked shallots, cherries, thyme and rosemary and gently toss together. Add salt and pepper to taste.

Slice the pork loin on the bias and place on a bed of tart cherry wild rice.