Monday, October 13, 2008

JUTTING NORTH ON OLD MISSION PENINSULA ~ BRYS ESTATE VINEYARD & WINERY ... 2 LADS WINERY / PORK TENDERLOIN with DRIED CHERRY COMPOTE

"And then one goes up the country -- song by song and wine by wine."
~ Willa Cather (On the Gull’s Road, 1908)


~ Brys Estate Vineyard & Winery

(Old Mission Peninsula)

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"Brys Estate Vineyard & Winery is a family owned boutique winery situated on 80 acres with breathtaking view of East Grand Traverse Bay. We produce only 5,000 cases per year of estate grown and bottled Pinot Blanc, Pinot Grigio, Chardonnay, Riesling, Gewurztraminer, Pinot Noir, Merlot, Cabernet Franc and Ice Wine ..."

~ Wineries of Old Mission

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PORK TENDERLOIN with DRIED CHERRY COMPOTE

~ Delightful recipe featuring Michigan lush cherries ... compliments of Linda Burkey (tasting room) at Brys Estate

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6 6 oz. pieces pork tenderloin

6 sprigs fresh rosemary (garnish)

Marinate pork tenderloin in Mustard Marinade in refrigerator for a minimum of 4 hours. Grill or broil tenderloin until medium, approximately 8-10 minutes. Slice on bias into 1/4 inch pieces. Ladle 1/4 cup Cherry Compote on plate and place sliced pork on top of compote. Garnish with fresh rosemary sprigs.

MUSTARD MARINADE

1 cup olive oil

2 cloves garlic

1/3 cup Dijon mustard

2 tsp. black pepper

1 tsp. kosher salt

2 tsp. finely chopped thyme

1 tsp. finely chopped rosemary

Puree olive oil and garlic in blender. Add remaining ingredients and blend well.

DRIED CHERRY COMPOTE

1/2 diced red onion

1/4 cup shitake mushrooms

1 Tbsp. olive oil

3 cups beef stock

1 tsp. orange zest

2 cups Cabernet Franc wine

1 cup dried cherries

1/4 cup orange juice

1 Tbsp. chopped thyme

1/2 cup port wine

3 Tbsp. chilled (cut into pieces) butter

Saute red onions and shitake mushrooms in olive oil until lightly browned, approximately 3-5 minutes. Add beef stock, orange zest, Cabernet Franc; bring to boil and continue cooking until liquid is reduced by half. Add dried cherries, orange juice, thyme, and port wine. Return to boil and continue cooking until liquid is of a syrupy consistency. Remove from heat and whisk in chilled butter, one piece at at time. Return to boil prior to serving.



( Old Mission Peninsula)
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"Our winery's contemporary architecture is a bold statement capturing the fresh characteristics of our wines. Stepping into our tasting room, you're immediately drawn to a bar of concrete overlooking a sweeping vistas of East Bay ~ a view beyond compare ..."

5 comments:

Tyra in Vaxholm said...

Jutting hmmm - new word for me today :-) Beautiful post! / LOL Tyra

joey said...

Thanks for jutting around with me, Tyra ;)

Msrobin said...

Joey, where do you make your photo collages? Is it a website? I've enjoyed all your Traverse City post, sure long to see it again. We were there in summer of 2006 last time, and long to see it in autumn once more. It's been too long.

beckie said...

Joey, I am enjoying the winery tour-such pretty places to see. We like to visit the winerys here in IL.when we can and of course do a little tasting. :) The tenderloin sounds delicious!

joey said...

Thanks msrobin for visiting and your kind words. You must tour in autumn ... summer is wonderful but best around havest, if only for the tapestry of autumn foliage.

Hi Beckie! Hope all is well and thanks. Perhaps this might be a fun jaunt for Thelma & Louise ;)