It is currently stone fruit season in California, which means peaches and cherries abound, offering a range of options for sauces, salads and even cocktails. This recipe for pork tenderloin and peach agrodolce allows these delicious stone fruits to shine, and pairs beautifully with our 2013 Rosella’s Pinot Noir from Santa Lucia Highlands. It’s bright, summery, decadent – and relatively easy! Cheers and enjoy!
Pancetta Wrapped Pork Tenderloin with Peach and Cherry Agrodolce
By Chef Cristina Topham
Yield: 4-6 Servings
Time: 1 hour, 30 minutes
2 pork tenderloins, trimmed (about 1 pound each)
12 strips bacon, sliced as thin as possible.
3 tablespoons Dijon mustard
1 tablespoon rosemary, finely chopped
3 tablespoons olive oil
3 tablespoons shallots, finely minced
½ cup red bell pepper, seeded and diced into ¼ inch pieces
2 peaches, pitted and diced into ¼ inch pieces
¼ cup dried cherries, roughly chopped
¼ cup white port
1 tablespooon honey
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon rosemary
For the pork:
On a piece of parchment paper or wax paper, lay out 6 strips of bacon side-by- side so the longest edges are touching and slightly overlapping, to form a “sheet.” Sprinkle bacon with rosemary. Brush one tenderloin with Dijon mustard and place tenderloin at base of bacon sheet. Then, using the parchment, begin to roll the sheet of bacon around the tenderloin, peeling back the paper as you go. When tenderloin is wrapped with bacon, transfer to a sheet of plastic wrap and wrap tightly. Refrigerate for at least an hour or overnight. Bring to room temperature when ready to cook.
Preheat oven to 375 degrees Fahrenheit.
For the agrodolce:
In a sauté pan over medium heat, add olive oil. When oil is warm, add shallots and red pepper and cook until shallots and peppers just begin to caramelize, about 5 minutes. Add peaches, cherries, white port, honey, red wine vinegar and salt. Peaches will begin to soften and release their juices. Cook until juices are reduced and mixture starts to thicken, stirring often, about 10 – 15 minutes. Add rosemary and cook for 2 minutes more. Set aside.
Preheat a medium cast iron skillet or oven-safe frying pan. When pan is hot, place tenderloins in pan, seam side down and cook until bacon is crisp and golden brown, about 5-6 minutes. Rotate pork to sear on all sides. When bacon is evenly cooked on all sides, place pan in oven and cook through (about 8-12 minutes depending on the size of pork), from 145 F (medium rare) to 160 F (medium) on a thermometer. Remove pork form oven and allow to rest for 6 minutes.
Slice pork into medallions and top with agrodolce.
Cristina Topham is the chef-owner of Spread Catering Company, based in Sonoma. Visit her website for more info:www.spreadcatering.com