vineyard

Vineyard Pork Tenderloins

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Vineyard Pork Tenderloin! Pinot Noir is one of my favorite wines. Despite its complex flavors of woodsy cherry and forest-path raspberry, it leans toward a drier side without making your tongue stick to the roof of your mouth. That being said, it’s often challenging to figure out what food pairings work well with it. Obviously, pasta dishes provide a natural choice. But have you thought about grilled steak, roasted chicken, or pork tenderloin? Pause a moment; take a deep breath. Now transport yourself to a sun-soaked villa along a pebbled path to a harvest table overlooking acres of rolling hills bursting with ripe grape clusters. Taste and sip. Eventually you’re going to take a seat and linger over dinner. Read on.

VINEYARD PORK TENDERLOIN

Ingredients:

1 tablespoon olive oil

3/4 cup panko breadcrumbs

2 medium pork tenderloins, boneless

2 tablespoons mayonnaise

1 egg, beaten

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup parmesan cheese, grated

1 tablespoon parsley flakes

1/2 teaspoon garlic powder

Instructions:

Preheat oven to 425°. Spray a wire rack with nonstick oil. Place rack onto a baking sheet. Set aside. Warm olive oil in a skillet over medium heat. Add panko breadcrumbs, stirring constantly, for 2 minutes until golden brown. Transfer crumbs to a shallow dish. Set aside to cool. To prepare pork tenderloins, place one piece in a gallon-size ziploc bag. Using a rolling pin, flatten the meat to 1/4” thickness. Place the pork loin aside and repeat with second piece. Pat dry on paper towels. In a shallow dish, whisk together mayonnaise, egg, kosher salt, and black pepper. Mix well. To the panko breadcrumbs, add parmesan cheese, parsley flakes, and garlic powder. Mix well. Dip each pork tenderloin in the egg mixture. Dredge completely in the breadcrumb mixture, pressing to stick. Repeat for extra crispy crust. Place tenderloins on wire rack. Bake for 15-20 minutes until tenderloins are golden brown. Serve immediately.

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Timeless Classics: Wine Lovers Vineyard Cake! Every once in awhile a special occasion rolls around where you need a dessert that’s outside the box. By substituting some of the liquid with a sweet wine, such as peach, blackberry, or elderflower, you create an unique taste that intensifies the flavor. I chose a peach passion for this particular recipe. With subtle hints of orange extract, it transformed the rich moist bundt cake into a delectable version of a fuzzy navel. The photo reflects a powdered sugar dusting, but you may certainly opt for a glaze finish instead. 
WINE LOVERS VINEYARD CAKE
Ingredients for Cake:

1/4 cup pecans, chopped

2 3/4 cup flour

1 3/4 cups sugar 

2 teaspoons baking powder 

3/4 teaspoon sea salt

1 small box vanilla pudding, instant

3/4 cup white wine

3/4 cup vegetable oil

1 teaspoon orange extract 

1/4 cup water

4 eggs

1/4 cup brown sugar 

2 teaspoons cinnamon 
Instructions:

Preheat oven to 325°. Grease and flour a bundt pan. Arrange pecans in the bottom of the pan. Using a mixer on low speed, blend the flour, sugar, baking powder, sea salt, vanilla pudding mix, white wine, vegetable oil, orange extract, water, eggs, brown sugar, and cinnamon. Scrape sides, as needed. Pour batter into bundt pan. Bake for 60-70 minutes, until a pick comes out clean and cake is golden brown. Remove from oven and cool on a wire rack for 15 minutes. To unmold, place a cake plate on top of the bundt pan. Holding tightly, invert. 
Ingredients for Glaze:

1/4 cup butter, melted

1 1/2 cups powdered sugar

1/2 teaspoon orange extract 

1-2 tablespoons white wine, slightly warmed
Instructions:

To make glaze, cream together the butter and powdered sugar until smooth. Add vanilla extract and white wine. Drizzle over warm cake. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Timeless Classics: Wine Lovers Vineyard Cake! Every once in awhile a special occasion rolls around where you need a dessert that’s outside the box. By substituting some of the liquid with a sweet wine, such as peach, blackberry, or elderflower, you create an unique taste that intensifies the flavor. I chose a peach passion for this particular recipe. With subtle hints of orange extract, it transformed the rich moist bundt cake into a delectable version of a fuzzy navel. The photo reflects a powdered sugar dusting, but you may certainly opt for a glaze finish instead. 
WINE LOVERS VINEYARD CAKE
Ingredients for Cake:

1/4 cup pecans, chopped

2 3/4 cup flour

1 3/4 cups sugar 

2 teaspoons baking powder 

3/4 teaspoon sea salt

1 small box vanilla pudding, instant

3/4 cup white wine

3/4 cup vegetable oil

1 teaspoon orange extract 

1/4 cup water

4 eggs

1/4 cup brown sugar 

2 teaspoons cinnamon 
Instructions:

Preheat oven to 325°. Grease and flour a bundt pan. Arrange pecans in the bottom of the pan. Using a mixer on low speed, blend the flour, sugar, baking powder, sea salt, vanilla pudding mix, white wine, vegetable oil, orange extract, water, eggs, brown sugar, and cinnamon. Scrape sides, as needed. Pour batter into bundt pan. Bake for 60-70 minutes, until a pick comes out clean and cake is golden brown. Remove from oven and cook on a wire rack for 15 minutes. To unmold, place a cake plate on top of the bundt pan. Holding tightly, invert. 
Ingredients for Glaze:

1/4 cup butter, melted

1 1/2 cups powdered sugar

1/2 teaspoon orange extract 

1-2 tablespoons white wine, slightly warmed
Instructions:

To make glaze, cream together the butter and powdered sugar until smooth. Add vanilla extract and white wine. Drizzle over warm cake.