House Wine

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

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

VQA blend of merlot, gamay noir and cabernet sauvignon, making it a complement to any flavourful dish. It is light to medium in body with soft fresh berry notes and a touch of spice on the finish.

Preheat oven to 400°F (200°C). Pat pork tenderloins dry with paper towels. Season all over with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add pork and sear, turning occasionally, until browned on all sides about 6–8 minutes total.

Prep and sear pork

Add 2 tbs unsalted butter, 3 minced garlic cloves and 2 tbs fresh thyme to the skillet alongside the pork. Spoon butter over the loins for 1 minute, then transfer skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads 140°F (60°C) for medium (about 12–18 minutes, depending on thickness). Remove from oven and tent loosely with foil; let rest 8–10 minutes (internal temp will rise a few degrees).

Roast

While pork roasts, warm a small saucepan over medium heat and add 1 tbs butter (or 1 tbs olive oil from pantry if preferred). Add the finely minced shallot and sauté until translucent, about 2–3 minutes. Add 1 cup of the Domaine De Chaberton Merlot blend and 1/4 cup dry port (optional) to the pan and bring to a gentle simmer.

Sauté shallot and combine liquids

Stir in 1 cup mixed berries, 1 tbs brown sugar, 1 tsp balsamic vinegar, 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Simmer uncovered over medium-low heat until the liquid reduces by about half and thickens to a glossy sauce, 10–12 minutes. Crush some of the berries with the back of a spoon for texture. Taste and adjust seasoning (add a pinch more sugar if too tart or a splash more balsamic for brightness). Keep warm; sauce will thicken slightly as it cools.

Add berries and reduce

If desired, swirl in 1 tbs cold butter off-heat for sheen and to mellow acidity. Strain the sauce through a fine-mesh sieve for a smooth finish or leave as-is for a rustic compote.

Finish

While pork roasts, increase oven temperature if needed to 425°F (220°C) or use a second oven. Toss 700 g halved baby potatoes with 2 tbs olive oil, 1 tbs chopped fresh rosemary, 1 tsp garlic powder, 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper on a rimmed baking sheet in a single layer.

Roast until golden and tender, 25–30 minutes, turning once halfway through. Remove from oven and keep warm until serving.

Just before serving, whisk 1 tbs lemon juice, 1 tbs extra virgin olive oil, 1/4 tsp salt and 1/4 tsp freshly ground black pepper in a large bowl. Add 4 cups baby arugula and toss to coat.

Plate the salad and scatter 1/4 cup parmesan shavings on top.

Slice rested pork tenderloins into 1/2-inch medallions. Arrange slices on warmed plates alongside herb-roasted potatoes and a portion of arugula salad. Spoon the warm berry-port reduction over the pork (or serve in a small sauce boat). Garnish with a few fresh thyme sprigs if desired.

Pair each plate with a glass of Domaine De Chaberton Merlot Blend—its fresh berry notes and gentle spice will harmonize with the berry reduction and roasted pork.

pork tenderloin

kosher salt

freshly ground black pepper

olive oil

unsalted butter

garlic cloves, minced

fresh thyme leaves

dry red wine (use the Domaine De Chaberton Merlot blend)

dry port or fortified wine (optional for depth)

fresh or frozen mixed berries (blackberries, blueberries, raspberries)

shallot, finely minced

brown sugar

balsamic vinegar

salt

baby potatoes, halved

fresh rosemary, chopped

garlic powder

baby arugula

lemon juice

extra virgin olive oil

parmesan shavings

Domaine De Chaberton, Merlot Blend, BC

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Make Domaine De Chaberton, Merlot Blend, BC Recipe in just 1h . VQA blend of merlot, gamay noir and cabernet sauvignon, making it a complement to any flavourful dish. It is light to medium in body with soft fresh berry notes and a touch of spice on the finish.

Domaine De Chaberton, Merlot Blend, Bc Recipe

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