Perfect Pairings: Duckhorn Vineyards, Three Palms Vineyard Merlot, 2000, Napa Valley, California, 2356665

Pork Loin in a Currant-Plum Sauce

1 4-5 pound pork loin, fat trimmed
olive oil
salt and pepper

marinade

12 cardamom pods, slightly crushed
12 coriander seeds, toasted
6 juniper berries
1/2 navel orange, peeled and chopped
1/2 teaspoon cloves
3 cinnamon sticks
3 bay leaves
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
2 cloves garlic, peeled and cracked
1 cup prunes, pitted and chopped
1/4 cup olive oil
2/3 bottle Merlot

sauce

1/3 bottle Merlot
1 cup plum nectar or prune juice
1/2 cup brandy or calvados
3 cinnamon sticks
1 cup red currants
3 tablespoons butter
1-2 tablespoons flour

1. Combine all marinade ingredients except bay leaves and cinnamon sticks in a food processor and blend well. Add bay leaves and cinnamon sticks.

2. Place pork loin in a deep oven-proof dish and cover with marinade. Cover tightly and refrigerate overnight, turning once.

3. Combine all sauce ingredients in a bowl. Cover tightly and refrigerate overnight.

4. Preheat over to 350º. After marinating, remove pork from dish and rinse. Pat dry with paper towels and sprinkle with salt and pepper. Add a couple of tablespoons of olive oil to a hot skillet and brown pork on all sides.

5. Return pork to marinade, making sure to cover generously on all sides and roast approximately 1 1/2 hours. Turn the meat once, basting well. When done, a meat thermometer inserted into the loin should read 160º and the pork will have a very slightly pink center.

6. While pork is roasting, remove cinnamon sticks from sauce and blend remaining ingredients in a food processor until smooth. Over low heat, simmer the sauce until rediced by about 1/3.

7. Just before pork is done, in a small skillet or sauce pan, melt butter over medium heat. Add the tablespoon of flour and stir until thick. Continue stirring until the flour begins to brown. Quickly add two tablespoons of the sauce and stir, making sure to break up any lumps that may form. Add remaining sauce mixture and allow to simmer about 10 or 15 minutes, stirring frequently. When pork is done, add two or three tablespoons of the pan juices and stir again.

8. Remove pork from pan to a large platter or cutting board. Slice into 1/2-inch thick medallions and serve with sauce.







					Pork Loin in a Currant-Plum Sauce 1 4-5 pound pork loin, fat trimmed olive oil salt and pepper marinade 12 cardamom pods, slightly crushed 12 coriander seeds, toasted 6 juniper berries 1/2 navel orange, peeled and chopped 1/2 teaspoon cloves 3 cinnamon sticks 3 bay leaves 1/2 teaspoon freshly ground black pepper 1 teaspoon salt 2 cloves garlic, peeled and cracked 1 cup prunes, pitted and chopped 1/4 cup olive oil 2/3 bottle Merlot sauce 1/3 bottle Merlot 1 cup plum nectar or prune juice 1/2 cup brandy or calvados 3 cinnamon sticks 1 cup red currants 3 tablespoons butter 1-2 tablespoons flour 1. Combine all marinade ingredients except bay leaves and cinnamon sticks in a food processor and blend well. Add bay leaves and cinnamon sticks. 2. Place pork loin in a deep oven-proof dish and cover with marinade. Cover tightly and refrigerate overnight, turning once. 3. Combine all sauce ingredients in a bowl. Cover tightly and refrigerate overnight. 4. Preheat over to 350º. After marinating, remove pork from dish and rinse. Pat dry with paper towels and sprinkle with salt and pepper. Add a couple of tablespoons of olive oil to a hot skillet and brown pork on all sides. 5. Return pork to marinade, making sure to cover generously on all sides and roast approximately 1 1/2 hours. Turn the meat once, basting well. When done, a meat thermometer inserted into the loin should read 160º and the pork will have a very slightly pink center. 6. While pork is roasting, remove cinnamon sticks from sauce and blend remaining ingredients in a food processor until smooth. Over low heat, simmer the sauce until rediced by about 1/3. 7. Just before pork is done, in a small skillet or sauce pan, melt butter over medium heat. Add the tablespoon of flour and stir until thick. Continue stirring until the flour begins to brown. Quickly add two tablespoons of the sauce and stir, making sure to break up any lumps that may form. Add remaining sauce mixture and allow to simmer about 10 or 15 minutes, stirring frequently. When pork is done, add two or three tablespoons of the pan juices and stir again. 8. Remove pork from pan to a large platter or cutting board. Slice into 1/2-inch thick medallions and serve with sauce.



	Duckhorn Vineyards • Three Palms Vineyard Merlot • 2000 • Napa Valley, California • 2356665 Grape: Merlot 85%, Cabernet Sauvignon 10%, Petit Verdot 5% appearance - bright, clear color : deep purple, garnet rim aroma - strong flavors (smell + taste) sweetness - dry acidity - round oak - leather, burnt wood fruit - blackberries, black cherries, prunes earth - cloves, chocolate body - medium-full alcohol - 14.5% tannins - firm additional notes - decant and allow to breathe for at least one hour before serving.				• In France, Merlot is thought of as an insurance grape. It ripens earlier than Cabernet Sauvignon, and should Fall weather turn sour, the Merlot that is already in the vats can still produce a good wine. It was California who thrust this grape into a starring role. In the 70's and 80's that star shown brightly. But a movie called Sideways changed all of that and the Merlot tide has definitely turned. But take heart Merlot lovers, a few producers, namely Duckhorn, are making some beautiful Merlot varietals.