Sep 05, 2020 - Sep 07, 2020
Please join us for our Labor Day Weekend Open House. Daily hours will be 11:00am - 5:00pm. Complimentary ... Read More >>
Labor Day Weekend Open House
Please join us for our Labor Day Weekend Open House. Daily hours will be 11:00am - 5:00pm. Complimentary for Club Members and up to six guests; all other guests $20 tasting fee, refundable with minimum purchase or enrollment in our wine club.
ArborBrook Vineyards 17770 17770 NE Calkins Lane, Newberg, OR 97132
Sep 12, 2020 -
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several ... Read More >>
Janus Youth Programs "Dinner in the Vines"
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several years. The reason we have continued to support this event is simply because we feel so strongly that the programs and resources provided by Janus Youth Programs are so essential. Simply said, next time you're in Portland, take a look at the street kids. Really see them. Most are not on the street ...
ArborBrook Vineyards 17770 17770 NE Calkins Lane,Newberg,OR 97132
Sep 14, 2020 -
October wine club payment processing begins. If you have any payment or shipping changes, please contact ... Read More >>
October Wine Club Payment Processing Begins
October wine club payment processing begins. If you have any payment or shipping changes, please contact Angelina ASAP.
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Roasted Pork Loin with Dried Cherries in Wine Reduction Sauce
Paired with ArborBrook Heritage Cuvée Pinot Noir
"I created this recipe because my Swiss husband grew up eating a lot of pork and he loves it. I wanted to create something new for him and he really enjoys it!" ~ Angelina
1 Hormel 1.15lb pork tenderloin (original)
Pork Rub (see below for recipe)
2 tablespoons olive oil
2 cups dried cherries
ArborBrook Heritage Cuvée Pinot Noir
Pork Loin Rub
1/2 teaspoon fresh ground pepper
3/4 teaspoon sea salt
1 teaspoon dry mustard
1 teaspoon cumin powder
1 teaspoon coriander
1 tablespoon ancho chile powder (regular can be substituted)
The night before, soak the cherries in just enough Pinot Noir to cover the cherries. Cover with plastic cover and let sit at room temperature overnight.
Preheat oven to 400°.
Rinse and dry pork loin. Generously apply rub all over loin. If cooking soon, let sit at room temperature for 45 minutes if cooking same day. Can also be wrapped in plastic and sit in refridgerator overnight.
Heat olive oil over medium-high to high heat to sear all sides of the pork loin. Place pork loin in oven for 15 - 30 minutes until it reaches desired doneness.
Drain the wine off of the cherries and boil the drained wine over high heat until it is reduced by half. Blend wine and half of the cherries until a thin sauce is created. Return sauce and unblended cherries to plan and keep warm until the loin is done.
Let loin sit 5 - 10 minutes with foil tent to trap in juices. Cut in 1/2 inch slices and serve with cherries and sauce.