Oct 19, 2019 -
CANCELLED Fall is in the air and what better way to celebrate the season than an evening around the ... Read More >>
S'mores & Pinot Noir - CANCELLED
CANCELLED Fall is in the air and what better way to celebrate the season than an evening around the fire pit? With s'mores and Pinot Noir, of course! Join us for a fun evening of friendship, laughter, and fire pit stories! Wear your cozy sweaters or jackets! RSVPs will be required, so please click here if you're a club member, and click here if you aren't. Interested in joining the club? Check ...
Nov 02, 2019 -
We are thrilled to have Stewart Todd joining us again! Stewart is an expert in all things Port and Sauternes. ... Read More >>
For the Love of Port & Sauternes
We are thrilled to have Stewart Todd joining us again! Stewart is an expert in all things Port and Sauternes. Some of you were lucky enough to attend his Port tasting a few years ago. We'll be tasting Ports again this time, but will also be adding in some Sauterness. This is going to be a really fun tasting and seating is very limited. As these wines are coming directly from their country of origin, ...
ArborBrook Tasting Room
ArborBrook Tasting Room 17770 17770 NE Calkins Lane, Newberg, OR 97132
Nov 23, 2019 -
Our annual Pre-Thanksgiving Invitational Tasting! 10:00am - 5:00pm RSVP by November 15, 2019 to email@example.com or ... Read More >>
Pre-Thanksgiving Invitational Tasting - 2019
Our annual Pre-Thanksgiving Invitational Tasting! 10:00am - 5:00pm RSVP by November 15, 2019 to firstname.lastname@example.org or give us a call in the tasting room at 503.538.0959. Complimentary for Club Members and up to six guests; $20 for all other guests.
ArborBrook's Tasting Room
ArborBrook's Tasting Room 17770 17770 NE Calkins Lane
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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.