As I was reading through some books in the cooking section of the bookstore last weekend I came upon an interesting food pairing; ginger and Pinot Noir. Last night I made a pork loin with a ginger rub and paired it with a '99 Hartford Court Pinot.. it was fantastic! The ginger is just sweet enough(but not too sweet) to work with the sweet and spice of Pinot. Highly Recommended

Thanks for the tip, PE! Adding it to my list now!

One of my favorite Pinot recipes is braised pork tenderloin medallions with a ginger, pear , blue cheese and pecan relish.

Provided you don't overdue the ginger this is excellent with Pinot.

Interesting. We use Ginger with Fish, but never Meat(s). What other Meat(s) does Ginger go with as a Good Match? Thank You.

Winetex, you make the tenderloins, I'll bring the Burgundy. How does a '98 Denis Mortet Gevrey Chambertin Au Velle sound?

jb

JB - that sounds lovely! Anytime... You and the Mrs. should come down South sometime.

LCC,

I do like a few chicken recipes with ginger. I think it goes well with fowl as well as with pork.

I love Pinot w/ Sushi- ...must be the ginger!

Giner and venison goes well to. Duck also developes some lovely flavours with a little ginger.

WineTex,

Don't make me come down there and pry that relish recipe out of your hands! I'll do it, ya know!!

Where are my car keys...

A ginger rub? Really? Do tell, Pinot dahling, please!

Also, who'd a thunk? I'll have to try a Pinot with the next ginger thing we do.....

LilacWine - ask and ye shall receive! This is such an easy recipe. I was first served this with a Burgundy Grand Cru and it was incredible.

Enjoy with your favorite Pinot!


Pork Tenderloin Medallions with Pear Salsa

Recipe serves 4 - prep & cook time 30 min

2 lbs. Pork Tenderloin - cut into 1 inch medallions

Pear Salsa
2 pears - chopped with the skins
½ cup chopped toasted pecans
¼ cup crumbled blue cheese
2 tablespoons pear nectar
1 tablespoon brown sugar
1 teaspoon grated fresh ginger

Combine in medium bowl. Can be made in advance with a little lemon juice and refrigerated.

Pork preparation

Heat 1 tablespoon vegetable oil in skillet. Add 2 teaspoons grated fresh ginger (large pieces if less ginger flavor required). Cook until crispy, about 1 min. Remove with slotted spoon and discard.

In same skillet cook pork medallions sprinkled with salt and pepper for 3 minutes until browned. Turn over and brown 3 more min, until 160 degrees.

Reduce heat to low; remove chops to serving platter. Add 1/3 cup pear nectar to skillet, deglaze, stirring to loosen browned bits. Simmer 3 minutes, until thickened and syrupy. Pour over chops.

Serve with rice or potatoes and vegetables.

WineTex,

YUMMMMM!!! Thank you!!!!!!!!!!!!

winetex,

i, too, would like to thank you for this recipe. katy makes a killer marinated pork tenderloin dish that has a chinese name i can pronounce (i think), but cannot spell. phonetically it is "chaw sow". we are having my sales department & their families over tomorrow evening for dinner & we are going to try your recipe as well in addition to our standby. i'll let you know how it goes & perhaps i'll post katy's recipe for y'all.

by the way, there was no question we were going to try this recipe, since katy loves ginger, pears, pecans, blue cheese & pork tenderloin.

i don't think i have much pinot noir, though. oh well, most of the guys prefer bud light anyway.

LW and Gfleener - you are very welcome. Enjoy!

Gfleener - please post Katy's recipe when you get a chance. It sounds interesting.

I just cut and pasted to my cooking file. Thank you so much Winetex, it sounds delicimo.

May I suggest a great rose champagne like Billecart-Salmon? I had this with seared tuna steaks during the holidays, and there was a component of ginger in the bubbly. Of course it's made from Pinot noir...

Jaimetown - you are right. A rose champagne would be killer with this dish. Yummm. I make this one when I'm really want to drink a pinot. It gives me a benchmark to evaluate the pinots.