Saturday, August 21, 2010
Pork Loin & Apple Chutney with '05 Amarone
This evening's cooking consisted of a French-boned pork loin with a dry rub, apple-ginger chutney, baked potato and an '05 Amarone della Valpolicella, Bolla ($39). The pork loin was purchased from Tag'z 5Star Meats in Murfreesboro, TN. http://www.tagz5starmeats.com I used a light coat of EVOO and then applied the dry rub which consisted of: black pepper, kosher salt, minced garlic, cumin, coriander & thyme. Not a heavy coat of the dry rub but just enough to season and not overpower the taste of the pork. Normally I'd cook the loin on the grill but it was raining here most of the day so I cooked this one in the oven. I cooked it @ 450 degrees for 20 minutes and then turned the oven down to 350 degrees and cooked the loin until the internal temp was 140 degrees. You don't want to over cook the loin as it'll continue to cook after removing it from the oven.
The Apple Ginger Chutney was very nice with the pork. This was my first attempt at chutney. Granny Smith apples, fresh ginger, spanish onion, EVOO, minced garlic, brown sugar, honey, and a couple other ingredients... Cooked slow in a sauce pan on the cooktop. I thought this was very good and it tasted great with each bite of the bone-in chop.
The '05 Amarone della Valpolicella, Bolla paired very well with the meal. It has a bing cherry and earthiness nose with some acidity. I decanted it about one hour before we ate dinner and as it opened up, it became more balanced. It had a nice clean fruit finish. If you're a Pinot Noir fan, you'll probably enjoy this as well. Cheers to all...