Soy & Cider Brined Pork Loin with Ginger Sweet Potatoes

Paired with 2019 Cuvée Constantin Pinot Noir

Serves 5-6 people
Recipe by: Russell Lichtenthal, Director of  Sales & Hospitality
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“If this dish isn’t AUTUMNAL, I am not quite sure what is. For heaven’s sake, the side dish is the color ORANGE! Easy to prepare, pleasing to the eyes and full of holiday season character, this pairing will wow your guests! This dish, although “meat and potatoes”, doesn’t require a very big and tannic wine. The wine I feel suits this dish best is our 2019 Cuvée Constantin Pinot Noir which presents cherry flavors that take on cinnamon and rose petal with tannins that are soft, but still boast a grip. This recipe pairing is savory, sweet, spiced…. as glorious as that pumpkin spiced chai latte you wait all year for. Pro tip, brining the pork overnight is THE key to success here.”
Russell Lichtenthal, Director of Hospitality & Sales

purchase Cuvée Constantin Pinot Noir | $50
93 Points, Wine Spectator
“Generous and vibrant, with multilayered raspberry and cherry flavors that take on cinnamon and rose petal accents as this glides toward polished tannins. Drink now through 2030.”
– Tim Fish
Recipe ingredients and Cuvee Constantin Pinot Noir

Ingredients:

For the Brine: 

  • 2 cups apple cider
  • 1/2 cup soy sauce
  • 1 tablespoon kosher salt
  • 1 tbsp peppercorn
  • 1/4 cup water
  • One 2-pound pork tenderloin (or porkchops)

For the Ginger Sweet Potatoes

  • 1.5 cups heavy cream
  • 2 tbsp minced, fresh ginger
  • 4 sweet potatoes, peeled and quartered
  • 6 cloves garlic
  • 3 tbsp butter
  • Salt and pepper

Directions:

Step 1: Combine all ingredients for the brine in a ziplock bag and marinate pork overnight, or at least 4 hours.

Step 2: Remove from brine, pat dry. Sear the pork loin in an oven safe heavy bottomed pan on all sides. Then place in a 350* oven for about 10 minutes or until the internal temp reaches 150*.

Step 3: While the pork is in the oven, prepare the sweet potatoes… Place cream and ginger for the sweet potatoes in a saucepan over low heat. Reduce to one cup.

Step 4: In another pot, place sweet potato and garlic and cover with water. Simmer for roughly 20 minutes, or until potatoes are tender.

Step 5: Drain the water off and place potatoes in a food processor and purée, adding the cream and butter. Season with salt and pepper.

Step 6: Once the pork is done, let rest on counter, covered, for 10 minutes. Slice into one inch medallions next to ginger sweet potatoes and sautéed veggies of your choice.

purchase Cuvée Constantin Pinot Noir | $50