In addition to harvesting the very best grapes for our wines, our hardworking crews also handpick fresh cherries in our nearby orchards every summer! Now is the time, when cherries are a gorgeous ruby red and full of juicy sweetness. This week, we followed along and watched as the fruit was carefully picked, bin after bin, always capturing the sniff of approval from our wine dog, Charlie!
One of our favorite foodies, Chef Nancy Waldeck of Taste and Savor in Atlanta, sent us an exceptional cherry recipe to pair with our Lizzy James Old Vine Zinfandel. We tested it out and think it’s a perfect match! So pour yourself a glass and get to cooking her Cherry Salsa Topped Pork Loin. We’d love to hear what you think!
Cherry Salsa Topped Pork Loin
Roasted Pork Loin
1 tsp sea salt
1 tsp freshly ground black pepper
2 Tbsp olive oil
1 (2/3) lb Boneless Pork Loin
Cherry Salsa
Preheat oven to 350 degrees. Add the salt and pepper to a small bowl and whisk in the olive oil and rub the mixture over pork loin that you’ve placed in a well-oiled roasting pan. Cook for 1-1 1/2 hours or until the temperature measured with an instant-read thermometer reaches 145 degrees. (The temperature will rise with carry over cooking). Remove the pork from the oven and let it rest for 15 minutes before slicing.
Cherry Salsa
1 lb dark sweet cherries, pitted and chopped
zest and juice of 1 lime
1/2 cup cherry preserves (low sugar if possible)
2 Tbsp red onion, minced
1 jalapeño, ribbed, seeded and minced
2 Tbsp cilantro, chopped
Combine all ingredients in medium bowl and stir to blend. Cover and chill 1-2 hours to blend flavors.
Top pork with salsa and pour a glass of wine! Cheers!
