Roasted Pork with Smoked Potato Salad and Golden Raisin Agro Dolce
Serves 4 | Prep Time: 45 Minutes | Cook Time: 45 Minutes
1 pound pork loin, trimmed of sliver skin
2 tablespoon olive oil
1 pound Yukon gold potatoes, blanched.
1 tablespoon whole grain mustard
1 tablespoon prepared mayonnaise
1 shallot, minced
1 teaspoon fresh tarragon, chopped
1/2 cup golden raisins
1/2 cup water
1/2 cup white wine vinegar
1/4 cup sugar
1/2 teaspoon fennel seeds
- Oven at 400 degrees F, season pork loin generously with salt and pepper. Sear pork loin in 1 tablespoon of olive oil until evenly browned on all side. Transfer to oven and roast until medium, approximately 20-30 minutes, depending on thickness. Allow meat to rest for 10-15 before slicing.
- Gently smoke potatoes over fruitwood for 30 minutes. Diced potatoes into 1/2 inch cubes. Combine with mustard, mayonnaise, shallot, tarragon and olive oil. Season with salt and pepper.
- Plump raisins in 1/2 cup hot water for 20 minutes, and strain. In a dry sauté pan, toast fennel seeds over medium-low heat until fragrant. Add vinegar, and sugar and reduce to until a light syrup. Stir in raisins and reserve.
- Place sliced pork loin on top of potato salad and garnish with agro dolce. Serve with 2016 WALT Bob's Ranch Sonoma Coast Pinot Noir