Wine Club Recipe: Pork Tenderloin with Walnut Relish From Chef Jason Rivas

Summer is in the air and that means it is time to fire up the grill! This recipe comes to us from our good friend, Chef Jason Rivas, one of Temecula’s brightest culinary minds. Chef J has 20 years of experience honing his craft, has received numerous awards and certifications, has worked alongside 2 Michelin Star Chef Dominique Crenn, and is a level 1 Sommelier! Chef’s philosophy of local, fresh, seasonal, and sustainable food has been showcased in his Temecula-area pop-up dining experience called “dinner by JR.” With our summer wine club selection in mind, Chef J has created this dish to pair beautifully with all three wines. Bon appetit!

Marinade Ingredients

Pork Marinade Ingredients
1 tbsp dijon mustard
1/2 tsp honey
1/2 tsp chopped thyme
1/2 tsp chopped oregano
1 tbsp Doffo olive oil
2 pork tenderloin
Salt and pepper to taste

Marinade Prep:

Mix the first 5 ingredients in a bowl and set aside.
Remove the silver skin (white membrane) from the pork tenderloin if not already removed. To do this, pierce the tenderloin just beneath the silver skin and angle the knife as you cut upward. Grab the flap and cut in the opposite direction. Repeat until all silver skin is removed (fat is ok!).
Cut each tenderloin in half.
In a separate dish, gently massage each tenderloin with the mustard marinade. Cover and chill for at least an hour or up to 2 days.
While the pork is marinating, prepare the relish.

Relish Ingredients

Relish Ingredients
1 green bell pepper
1/2 cup chopped walnuts
1 clove minced garlic
1 tbsp lemon juice
1 pinch chili flakes
1/2 cup Doffo olive oil
Salt to taste

Relish Prep

Char the pepper over an open flame to burn the skin. Once all the skin is burned, place in a bowl and cover for 5 minutes. Carefully remove the skin (pepper will still be warm).
Cut the pepper open and remove the stem, seeds and pith. Small dice the bell pepper.
In a bowl, mix the pepper with the remaining relish ingredients and set aside until service.

To prepare:

Heat your BBQ, and remove the pork from the cooler to bring it up to room temperature. Place the pork on a tray and season with salt and pepper.
Place each pork piece on a medium-hot area of the grill. Let cook for about 2 minutes, then turn the pork onto its side and cook for an additional 2 minutes. Repeat this for the remaining 2 sides. This should produce a medium cooked pork (pink on the inside). Cook a little more or less as desired.
Remove the pork from the grill and let rest for 2-3 minutes before cutting. This will help to retain its moisture.
Cut the pork into 3 pieces and serve with your favorite accompaniment. Stir the relish and top your dish!

2 Comments

J Crawford says:

June 22, 2018 at 6:42 pm

It would be wonderful to have wine dinners with pairings. Any plans?
- Doffo Wines says:
  
  July 25, 2018 at 9:38 am
  
  Yes! We are working on a winemaker’s dinner to take place in September. Check back in the next week or two for details!

Comments are closed.

Wine Club Recipe: Pork Tenderloin with Walnut Relish From Chef Jason Rivas

Related Posts

2 Comments