2004 Cabernet Sauvignon – Herb Roasted Pork Loin with Red Wine-Mascarpone Reduction
2004 Cabernet Sauvignon – This full-bodied robust wine is filled with aromas of black cherries, currants and cedar. The elegant balanced tannins contribute to the rich texture and long bright finish.
Herb Roasted Pork Loin with Red Wine-Mascarpone Reduction
3 lb boneless pork loin
½ cup olive oil
1 T fresh rosemary
2 T fresh thyme
2 T fresh oregano
2 T dried Italian seasoning
1 T black pepper
½ tsp salt
½ tsp ground cumin
3 cloves garlic
1½ cups chicken broth
½ cup red wine
3 T mascarpone cheese
With a hand blender or food processor blend olive oil, rosemary, thyme, oregano, Italian seasonings, pepper, salt, cumin and garlic.
Rub over pork loin.
Marinate for 6-24 hours. Heat oven to 425 degrees.
In an oven-proof pan heat 2 T olive oil on medium high – brown pork on all sides (4 minutes per side).
Add 1 cup chicken broth to pan.
Bake (turning 1-2 times) until center of pork reads 140 degrees (approx 40 minutes).
Remove pork and let rest for 15+ minutes.
Place pan on stove on medium high, add 1⁄2 cup chicken broth and red wine – reduce by half to approx 1⁄2 cup, remove from heat, whisk in mascarpone.
Slice pork and drizzle with sauce.