A few days ago as I was sitting in a church financial meeting, I found myself longing to be done and at
home. I had not even started to think about what we would have for dinner. As I arrived home and walked down the breezeway, I smelled the most marvelous meal cooking.
A few days earlier, we had received a new recipe from Chef Sandra Smile to compliment our 2008 Cabernet Franc. I had not even had a chance to figure out when I would prepare it, but lucky for me, Paul was on it!
The recipe consists of a pork loin that is stuffed with a mushroom mixture close to a french country pate in texture. It is then baked in the oven. Prior to serving, it is topped with a mushroom and red wine sauce. The dish is earthy and rich in its flavors and provides a beautiful pairing with our 2008 Cabernet Franc, bringing out the deep dark cherry characters, as well as the subtle spice characters. Pork is usually thought to be a white wine meat, but really, it is in the preparation. In this case, the mushrooms bridge the dish into red wine.
As usual, we hope that you will trial it out and let us know what you think! Happy Cooking