Grilled Pork Loin with Blue CheeseFeatured by Edgewood Estate Winery in the Gold Wine Club.
Pair this fantastic dish with a Petit Verdot from your wine of the month box!Yield: 4-6
Prep Time: 15 Minutes
Cook Time: 25 Minutes
• 4 tablespoons Roquefort or equivalent blue cheese
• 6 cups frissee
• 4 slices of bacon cut into small pieces
• 1 bottle of Edgewood Estate 1996 Petite Verdot
• 1/2 cup olive oil
• 1/4 cup dried cherries
• 1/4 cup chopped shallots
Take the pork loins and make an incision on their sides. Stuff cheese inside and season on the loin with salt and pepper. Place the 4 stuffed pork loins on an oiled grill. It will take about 6 minutes on each side. While they are grilling, begin to sauté the bacon in a large pan over medium heat. When the pork loins are almost cooked, add the shallots. Cook until the shallots are translucent. De-glaze with a half bottle of Edgewood Estate 1996 Petite Verdot and cherries. Reduce by half and add as much oil as needed to make a dressing. Season with salt and pepper to taste and then add frissee. Lightly toss in the warm dressing until slightly wilted. Take the other half of the bottle of Edgewood Estate 1996 Petite Verdot and reduce until syrup consistency. Place frissee in a mound in the center of the plate and place the pork loin against it. Drizzle plate with the reduction.
Recipe sourced by Edgewood Estate Winery