Name: Moxies Boston Seaport Restaurants Kesseler R Kabinett Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: German
Ingredients: 1 lb pork tenderloin; 3 tbs dry white wine (preferably German Kabinett Riesling); 1 tbs olive oil; 1 tsp Dijon mustard; 2 each garlic cloves, minced; 1 tsp fresh thyme leaves, chopped; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 each shallot, finely chopped; 2 tbs unsalted butter; 1 cup dry white wine (Kabinett Riesling preferred); 1 cup low-sodium chicken stock; 2 tbs heavy cream; 1 tsp fresh lemon juice; 1 tsp Dijon mustard; 1 tbs fresh parsley, chopped; 1 tsp salt; 0.5 tsp black pepper; 1 lb small new potatoes or fingerlings; 1 tbs unsalted butter (for potatoes); 0.5 tsp salt (for potatoes); 8 each steamed asparagus or green beans

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Pat the pork tenderloin dry with paper towels. In a small bowl whisk together 3 tbs dry white wine, 1 tbs olive oil, 1 tsp Dijon mustard, minced garlic, thyme, 1 tsp salt and 1 tsp black pepper. Rub the marinade all over the pork. Cover and refrigerate for at least 30 minutes and up to 3 hours.

Marinate the pork

Preheat oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat. Add a small drizzle of oil if needed. Sear the pork on all sides until golden brown, about 2 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center reads 145°F (63°C), about 12–15 minutes depending on thickness. Remove pork to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing.

Sear and roast

When you remove the pork from the skillet, place the skillet back over medium heat on the stovetop. Add 2 tbs unsalted butter. Once melted, add the finely chopped shallot and cook until softened and translucent, about 2–3 minutes, scraping up any browned bits from the pan.

Start the pan sauce

Carefully pour in 1 cup of dry white wine (use a Kabinett Riesling if available) to deglaze the pan. Stir and simmer until reduced by about half, roughly 4–6 minutes.

Deglaze and reduce

Add 1 cup chicken stock and continue to simmer until the sauce thickens slightly, another 4–6 minutes. Whisk in 2 tbs heavy cream, 1 tsp Dijon mustard and 1 tsp lemon juice. Taste and season with 1 tsp salt and 1/2 tsp black pepper as needed. Stir in 1 tbs chopped fresh parsley. Keep warm until pork is rested and sliced.

Finish the sauce

While pork marinates or roasts, place 1 lb small new potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain, return to the pot, add 1 tbs butter and 1/2 tsp salt, and gently toss to coat.

Prepare potatoes

Steam asparagus or green beans until just tender, about 3–5 minutes, then season lightly with salt to taste.

Vegetables

Slice the rested pork tenderloin into 1/2-inch medallions. Spoon warm Riesling-pan sauce over the slices. Serve with buttered new potatoes and steamed asparagus or green beans. Pour chilled Kabinett Riesling from Pfalz, Germany alongside the dish to complement the flavors. Serves 2–3.

Plate and serve

pork tenderloin

dry white wine (preferably German Kabinett Riesling)

olive oil

Dijon mustard

garlic cloves, minced

fresh thyme leaves, chopped

salt

black pepper, freshly ground

shallot, finely chopped

unsalted butter

dry white wine (Kabinett Riesling preferred)

low-sodium chicken stock

heavy cream

fresh lemon juice

fresh parsley, chopped

black pepper

small new potatoes or fingerlings

unsalted butter (for potatoes)

salt (for potatoes)

steamed asparagus or green beans

kesseler r kabinett

Make Kesseler R Kabinett Recipe in just 1h . pfalz, Germany

kesseler r kabinett

Descriptors

Tasting Notes

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