Pago de Larrainzar’s 2014 Angel de Larrainzar is a wine with hints of marmalade, berries, and cocoa. I paired this gem from Navarra with a cocoa rubbed pork tenderloin which I think is the perfect foil to the wine. This recipe has maximum flavour with a minimum amount of effort, so you van enjoy your Angel de Larrainzar.

Ingredients

Serves 4

 

For the pork:

1 tsp ground coriander
1 1/2 tbsp ground cinnamon
1 1/2 tbsp ground cloves
2 tbsp unsweetened cocoa 
1 boneless pork tenderloin, trimmed 
2 tbsp extra-virgin olive oil

 

For the potatoes:

5 purple potatoes, sliced into wedges 
5 russet potatoes, sliced into wedges
3 small red onions, quartered
1 tsp  herbs de Provence
  salt and pepper

 

For the Padrón peppers:

500 g Padrón peppers 
  olive oil
  salt

Method

 

Season the pork tenderloin with salt and pepper and rub thoroughly with spice rub. Totally easy. Heat the olive oil in a sauté pan and brown the tenderloin on all sides. Next, place the pork in a 190°C oven until the pork reaches an internal temperature of 80°C. Let the tenderloins rest several minutes before slicing or else the delicious juices will run everywhere and your lovely pork will dry.

 

Toss the potatoes with olive oil, herbs de Provence, and salt and pepper and roast on a sheet pan in a 190°C oven for 20 minutes.


 

Heat a tablespoon of olive oil in a large skillet over high heat. Add half of the peppers. If you add too many, you will overcrowd the pan and the peppers will steam instead of searing as they should. Shake the pan occasionally until the skins blister and the pepper has softened, about 4 minutes. Repeat with the remaining peppers. Add salt before serving.

 

Now enjoy your Angel de Larrainzar!

 

Background Music: Volare by Gypsy Kings