Recipe: Rosemary Dijon Pork Loin–pairs with Gewurztraminer
The best dishes are those that are simple but impressively good. This one fits the bill and is amazing for wine pairing! Gewurztraminer is delicious with is, but also try Dry or Medium-dry Riesling.
2 T. cooking oil (canola, vegetable or grapeseed oil)
1 lb. pork tenderloin
Kosher salt and fresh cracked pepper, to taste
2 T. Dijon mustard
1 t. rosemary leaves
½ c. white wine (Riesling or Gewurztraminer recommended)
½ lb. egg noodles, cooked
Preheat oven to 400 degrees. Thoroughly dry the tenderloin using paper towels and season generously on both sides with salt and pepper. Heat a medium, oven-proof skillet over medium-high heat. When pan is very hot, add cooking oil. When oil glistens, add tenderloin. Cook over high heat, about 5 min. per side, until meat is paper-bag brown and easily releases from the pan. Using a basting brush, coat the tenderloin with Dijon mustard and sprinkle with crushed rosemary leaves. Put the skillet in the oven and roast until center of tenderloin registers 150 degrees on a meat thermometer. Remove from oven; put tenderloin on a cutting board to rest for 10 min. (temperature will rise to 160 degrees during that time). Return skillet to stovetop (CAUTION: skillet handle will be very hot!). Deglaze skillet with wine and simmer until wine reduces by half; season sauce with salt and pepper to taste. Slice tenderloin into ¼ in. medallions, place over egg noodles and drizzle each plate with pan sauce.