When I first tasted Cabernet Franc, I knew it had the personality to stand up to bold Latin cooking. Its lush raspberry and anise flavors and peppery finish complement the herb salsa and its soft tannins make the match perfect! This is our second vintage from Donati Family Vineyard on the Central Coast. 185 cases produced.
When I first tasted Cabernet Franc, I knew it had the personality to stand up to bold Latin cooking. Its lush raspberry and anise flavors and peppery finish complement the herb salsa and its soft tannins make the match perfect!
1 tablespoon vegetable oil
1 tablespoon minced onion
1 garlic clove, minced
7 ounces guava paste (see Note), chopped (3/4 cup)
1/2 cup water
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon cayenne pepper
Two 3/4-lb pork tenderloins
Cilantro sprigs, for garnish
1/2 cup chopped cilantro, 1/3 cup vegetable oil, 1/4 cup white wine vinegar,
1/4 cup minced onion, 2 tablespoons chopped chives, 2 jalapeños, minced
1 garlic clove, minced, Salt.
MAKE THE GLAZED PORK: Heat the oil in a small saucepan. Add the onion and garlic and cook over moderate. heat, stirring, until softened, about 1 minute. Reduce the heat to low. Add the guava paste and water and cook, stirring, until the paste has dissolved, about 5 minutes. Stir in the soy sauce, ketchup and cayenne. Season with salt.
Set the pork tenderloins in a 9-by-13-inch glass baking dish and brush them all over with half of the guava glaze.
Light a fire or heat a grill pan over moderate heat. Grill the pork, turning and brushing with the remaining glaze, until browned on all sides and cooked through, about 15 minutes. Transfer the pork to a cutting board, cover loosely with foil and let stand for 10 minutes.
MAKE THE SALSA: In a bowl, mix the cilantro, oil, vinegar, onion, chives, jalapeños and garlic. Season with salt.
Thinly slice the pork. Garnish with cilantro sprigs and serve with the salsa.
NOTES: Guava paste is available in the Latin section of most supermarkets.
2008 Cabernet Franc