208702   750 mL  (XD) $45.20

Norman Hardie is one of the masters of Ontario Pinot Noir. His Niagara Pinot is made in a big and rich style with vivid fruit and tremendous structure provided by grippy tannins. A Pinot suited to roast beef or meatier fish such as salmon or marlin steaks.

A VINTAGES Essential*

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* VINTAGES Essentials Collection is always available in VINTAGES at many LCBO locations. Prices subject to change without notice.

Pan-Roasted Pork Tenderloins with Spiced Cranberries

By: Monda Rosenberg

2 pork tenderloins, about 1 lb. (500 g) each
Salt and freshly ground black pepper
2 tbsp (30 mL) fresh thyme leaves or 1 tsp (5 mL) dried leaf thyme
1 tbsp (15 mL) vegetable oil
1 cinnamon stick, about 2 inches (5 cm) long
1 star anise
½ cup (125 mL) beef stock or broth
1 cup (250 mL) cranberry juice
1 cup (250 mL) fresh or frozen cranberries
Sprigs of fresh thyme

1 Preheat oven to 350°F (180°C).

2 Trim tenderloins of any fat and silver skins that may be partially covering them. Use a small sharp knife to remove these thin white membranes. Slice tenderloins in half crosswise

3 Sprinkle pork generously with salt and pepper. Rub into the meat. Sprinkle with thyme. Heat a wide ovenproof skillet over medium-high. Add oil and coat the bottom. Place pork in pan and turn often until lightly browned on all sides and the ends, 3 to 4 minutes.

4 Place skillet in the oven and roast, uncovered, until an instant-read thermometer inserted in the centre of the meat reads 150°F (65°C), about 12 to 15 minutes depending on the thickness of the meat. Turn pork several times during this roasting, then remove to a cutting board and cover.

5 Return skillet to the burner. Break cinnamon stick in half and add with star anise. To toast spices, stir about 2 minutes over medium heat. Then add the broth and scrape up the lovely brown bits from the bottom of the pan. Pour in the cranberry juice and add berries. Boil gently until cranberries break down a little and sauce is slightly thickened, about 10 minutes. Stir occasionally.

6 Slice the pork and arrange on serving plates. Spoon berries and juice overtop. Scatter with a few fresh thyme sprigs. Delicious with Roasted Butternut Squash Risotto with Fresh Sage

Serves 4 to 6

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