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Baked Garlic-Butter Pork Tenderloin with Gorgonzola and Porcini Mushroom Risotto paired with our 2016 O'Brien Estate Merlot

Summer 2020 Newsletter


Baked Garlic -Butter Pork Tenderloin


2 tbsp extra virgin olive oil
1 tbsp sea salt and fresh cracked pepper
2 lb pork tenderloin, optional: pre-marinate pork before cooking
4 tbsp butter, sliced into 4-6 pats
2 tbsp diced garlic
1 tsp each, dried basil, oregano, thyme, parsley, and sage*
*OR 2 tbsp Italian Herb Seasoning Blend


1) Preheat oven to 350 degrees.
2) Line baking sheet with aluminum foil.
3) In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
4) Generously season meat with salt and pepper.
5) In a large pan, heat oil until shimmery.
6) Add tenderloin to pan, and cook on all sides until dark golden brown.
7) Transfer to baking sheet and generously coat with herb mix.
8) Place pats of butter on top of the pork.
9) Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
10) When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
11) Slice against the grain and serve with Risotto

Gorgonzola and Porcini Mushroom Risotto


4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1) Bring the stock to a boil over medium-high heat.
2) Once boiling, add the porcini mushrooms and immediately turn off the heat
3) Set aside for 15-30 minutes or until the mushroom are tender. Using a slotted spoon, remove the mushrooms and set aside.
4) In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat.
5) Add the onion and mushrooms and cook until the onions are tender, about 3 minutes.
6) Add the rice and stir to coat with the butter. 
7) Add the wine and simmer until the wine has almost evaporated, about 3 minutes.
8) Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes.
9) Continue adding 1/2 cup of stock at a time. Stir and allow each addition to be absorbed before added the next. Cook until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.
10) Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper.
11) Serve immediately and plate with the pork tenderloin.



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