Main Dish
Seared Filet of Pork with Grapes and Raisins
Balletto Vineyards
5700 Occidental Road
Santa Rosa, CA 95401
ballettovineyards.com
- RECIPE YEAR: 2019
- RECIPE BY: Roger Praplan, La Gare Restaurant
- YIELD: Serves 2
- PAIRS WELL WITH: Balletto Vineyards Pinot Noir
This dish has been created and prepared on site by our friend Chef Roger Praplan of La Gare Restaurant. Roger's family-owned restaurant has been a Santa Rosa landmark for 40 years. He has taken this opportunity to pay homage to the world-class wines of Russian River Valley. Grapes and raisins in the recipe add nuance and depth and pair perfectly with our award-winning Pinot Noir wine.
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 filets of pork, each about 5 ounces
- Salt and freshly ground pepper, to taste
- 1 tablespoon finely chopped shallots
- 1 cup espagnole brown sauce
- 1/4 cup white wine
- 1/4 cup grappa
- 1 tablespoon raisins
- 1 tablespoon grapes
- Poached grape leaves for serving
Directions:
Preheat the oven to 400°F. In a large ovenproof frying pan over medium-high heat, melt the butter and warm the olive oil. Season the pork filets with salt and pepper. Add the pork and sear, turning once, until nicely browned on both sides. Transfer the pan to the oven and cook until the pork is just cooked through, 5 to 7 minutes. Transfer the pork to a cutting board. Discard the fat in the pan, then set the pan over medium-high heat. Add the shallots, espagnole brown sauce and white wine and cook, stirring occasionally, until the liquid is reduced by half. Remove the pan from the heat and flambé with the grappa. While reducing the sauce, add the raisins and grapes. Do not overcook or the grapes will become mushy. Decorate the bottom of each plate with a poached grape leaf. Slice the pork on an angle and fan the meat around the grape leaf. Ladle the sauce, grapes and raisins around the pork to create a spectacular winemaker's dish.
