Herb-Crusted Pork Tenderloin + Xavier Vignon Arcane XIX Le Soleil 2015 #Winophiles #CotesduRhône #CotesduRhôneVillages #Sponsored

This is a sponsored post written by me on behalf of Côtes du Rhône* for the September #Winophiles event. Complimentary wine was provided for this post though no other compensation was received. This page may contain affiliate links. 

This month the French Winophiles are exploring the wines of the Côtes du Rhône with event host Wendy of A Day in the Life on the Farm. And Côtes du Rhône graciously provided some of the bloggers with samples.* My post for the event was Assembling an End of Summer Cheeseboard with Domaine Chamfort Sablet La Pause Côtes du Rhône Villages 2019, but as I received multiple bottles of wine, I will be sharing additional pairings in the weeks to come. Stay tuned...

Xavier Vignon Arcane XIX Le Soleil 2015

This wine is crafted from 80% old-vine Grenache, plus 10% each of Syrah and Mourvèdre, all from a variety of parcels around the commune of Vaucluse within the Côtes du Rhône Villages AOC. After a long, slow fermentation, the wine was aged for fifteen months in one-third new Austrian oak barrels, one-third concrete tanks and one-third in vats.

This wine poured an inky garnet with both red and black fruits on the nose. On the palate, those aromas came out clearly as flavors with an added tinge of bitterness that hinted at cacao nibs. This was a wine that needed a meat dish to match its full-bodied mouthfeel.

Herb-Crusted Pork Tenderloin

Ingredients serves 6 to 8

• 1 teaspoon fennel seeds
• 1 teaspoon fennel pollen
• 1 teaspoon dried crushed red pepper flakes
• 1 Tablespoon coarse salt
• 3 Tablespoons chopped herbs (I used a mixture of oregano, thyme, and parsley)
• 3 to 4 pounds pork (I used two pork tenderloins that were just until 2 pounds each)
• 4 large garlic cloves, peeled and pressed
• 2 Tablespoons olive oil + more for brushing
• 1/4 cup broth (I used chicken bone broth)
• 1 organic lemon, sliced into wedges
• Also needed: braiser or Dutch oven, meat thermometer is optional

Procedure

Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and aromatic, approximately 4 to 5 minutes. Transfer seeds to spice mill and cool. Add dried crushed red pepper, coarse salt, and fennel pollen. Grind to medium consistency; you don't want a powder. Stir in the chopped herbs and set aside.

Place pork in lidded dish. Rub garlic all over pork, then massage in the spice and herb mixture. Cover and refrigerate overnight.

Remove the pork to the counter and preheat oven to 350 degrees Fahrenheit. In a lidded braiser or Dutch oven, heat 2 Tablespoons olive oil and add the pork pieces. Brown them on all sides for about a minute each.

Squeeze the juice from the lemon wedges over the pork and drop the wedges in the pan. Drizzle with a little bit more olive oil, pour in the broth, and cover with the lid. Place the pan in the oven and roast for 20 minutes. If you are using a meat thermometer, check that its internal temperature is at least 145degrees Fahrenheit.

Transfer pork to cutting board and let it rest for at least 10 minutes before slicing. In the meantime, put the pan over medium heat. Pour in the broth and bring to a boil. Simmer until the sauce is thickened and reduced to a sauce consistency.

Slice the tenderloins. Drizzle with the pan sauce and garnish with more lemon wedges. Serve immediately though, if you have leftovers, this would make a delicious sandwich.

I served this over a farro pilaf.

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*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.