St. Francis Winery & Vineyards

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WINE CLUB : Main Course : Grilled Kurobuta Pork Tenderloin, Santa Rosa Plum & Zinfandel BBQ Sauce with Barley & Cabbage Salad

Grilled Kurobuta Pork Tenderloin, Santa Rosa Plum & Zinfandel BBQ Sauce with Barley & Cabbage Salad

Pairs With:

Zinfandel BBQ Sauce

Ingredients:

Making the BBQ Sauce is best to do a day ahead of time and gives you an excuse to open a bottle of Zin.

  • 4 ripe Santa Rosa plums, quartered and pit removed
  • 2 cups Zinfandel
  • 8 ounces hoisin
  • 3 tablespoons Dijon mustard
  • ½ onion, small diced
  • 2 shallots, small diced
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 tablespoon tomato paste
  • 1 tablespoon molasses
  • Extra virgin olive oil for seasoning
Preparation:

Season quartered plums lightly with extra virgin olive oil, salt and pepper and bake at 250°F for 30 minutes.

While the plums are baking put wine, onions, shallots, garlic and herbs into a small sauce pot and reduce by half on a low heat. Place all the BBQ ingredients in the blender and purée for 1 minute.

The consistency should be as thick as honey. If it is still runny, place in sauce pot on the stove and slowly reduce. Season with salt and pepper when finished.

Barley & Cabbage Salad

Ingredients:
  • 2 cups barley
  • 6 cups water
  • 1 cup chiffonade Napa cabbage
  • 1 cup chiffonade red cabbage
  • 1 cup chiffonade Dino kale
  • 1 cup grated carrot
  • ¼ cup toasted sliced almonds
  • ¼ cup small diced red onion
  • ¼ cup raspberry vinegar
  • 4 tablespoons extra virgin olive oil
Preparation:

Bring barley and water up to low boil, reduce heat to a low simmer and cook for 25 minutes or until tender. Drain off excess water if necessary.

Allow to cool, then mix in cabbage, kale, carrots, onion, almonds, vinegar and extra virgin olive oil. Season with salt and pepper then gently fold together. 

Grilled Kurobuta Pork Tenderloin

Ingredients:
  • 1 Kurobuta pork tenderloin  (about 2 pounds)
  • 2 ripe Santa Rosa plums, halved and pit removed
Preparation:

Season the tenderloin and plums generously with extra virgin olive oil, salt and pepper. Over medium heat, place the plums flesh side down on the grill for 2 minutes then rotate 90 degrees and cook for 2 more minutes. Flip over and cook for 2 minutes, then remove.

Cook the pork on each side for about 3 minutes or until a medium temperature is reached. Brush the prepared BBQ sauce on the tenderloin while it is resting, for the next 4 minutes.

To Plate:

Place a cylinder of barley salad in the middle of the plate, slice the tenderloin into ¼ inch medallions, arrange in a ring on top of the salad and place a grilled plum in the center. You can always drizzle some additional BBQ or serve it on the side in a bowl. It can also be plated family style and will look amazing. Enjoy 

Grilled Kurobuta Pork BBQ

 

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