This week and to be honest quite a few times recently we have enjoyed this delicious pork & creamed spinach dish. On the table, in 30 minutes and the look of a restaurant-quality dish, there is no wonder we are eating it again tonight!! Want to know what I drank with this........ read on my friend. Another new Aussie winery discovered and boy is it a cracker!
A classic is a classic. Damn, I could eat a big ol bowl of this stuff every week and actually have been the past few! Spinach is a nutrient-rich food. Packed with iron & vitamins it's a pretty great green to have in your diet. BUT why not make it even better by adding a load of milk and cream to it 😉
To make creamed spinach (at least how I make it) is to make a bechamel sauce. Then add extra cream to the mix, stir in the spinach (your gonna want a big saucepan to begin with) and it will wilt down to a small amount
What are dutch carrots? Carrots from Holland right? Yes & no. These guys were originally purple, black or red but nowadays thanks to the dutch back in the 17th century we eat them orange! They are smaller than the average store carrot and due to their size are a little sweeter too. They are bought with the leafy greens still attached - which is great for pesto or in a salad so don't chuck it. FYI - when stored in the fridge they tend to go limp as the water evaporates from them so I find best to use the day of or store them in a cool place like your garage!
CAN I USE ANOTHER CUT OF PORK
Of course!! This pork & creamed spinach dish isn't specific to pork tenderloin. I am partial to a good pork tenderloin so that's why I picked the cut but it would work with chops, cutlets, belly or heck go wild and get some chicken or even a juicy steak!
RESTING THE MEAT
I've mentioned this many a time throughout my boring rants to you all. Resting the meat is just as important as cooking it. Well, not 100% true as you can't sit and eat a big hunk of raw pork. BUT if you have spent the time lovingly and patiently preparing a good quality meal with some delicious pork tenderloin then do it justice by letting it rest. All meat and fish should be rested before cutting into it. This allows the juices to redistribute and leave you with a moister piece of meat. Cut into the pork, chicken, steak or salmon right away and watch those delicious juices end up in a puddle on your plate!
I recently discovered these guys during the lockdown. You know, hours of scrolling through the interweb trying to decide how much alcohol you need to get through another week of chalk art on your driveway!!! I entered a competition (sadly didn't win) to win a 6pck of wine and was super excited as everything I have tasted from down Geelong way has been fantastic but also the packaging really caught my eye. I loved what they have done with it and it made me want to crack a bottle ASAP.
SO............. luckily for me, I teamed up with Paul to create a recipe and got the opportunity to taste his wines. Before the wine a little about Paul and the winery - or lack thereof!
Paul Marinelli is the mastermind of these delicious Victorian wines. The "winery" or should I say his journey into winemaking began in 2016. Much like in France and the 'negociant' style the grapes are sourced locally to Paul. With the help of local wineries allowing the use of their facilities and his background in wine which he fine-tuned working in Scothmans Hill, he has produced 4 varieties of wine that will stand side by side with any of the big producers. His wines are primarily sold online so click through the link HERE but also available in many local eateries too.
SO........... in case you hadn't figured it out thus far my delicious pork & creamed spinach recipe was made with a Mazzini wine in mind. So, it's only natural that the pairing works beautifully 😉 This week and many other weeks I am sipping on the 2019 Mazzini Pinot Noir from Geelong. The grapes are sourced from the Bellarmine Peninsula (East of Geelong), Moorabool Valley (North of Geelong) and Birregurra (West of Geelong). All fruit was handpicked and fermented separately to help keep the vineyards natural characteristics. After aging for 9 months in 25% new French oak the wines were blended together to give you a glass (or 4) of pure joy!
Truthfully as Paul admits the wine is a baby and like all babies, they are a joy but get better with time 😉 My recommendation is a quick decant and it will give the wine an extra bit of life. Don't get me wrong now. The bottle didn't stand a chance in our home but I can see this wine getting better in time.
My "technical" review! A young wine that exudes sophistication and class. Nose of vanilla, orange peel, clove, plum and some oak. The palate is juicy with blackberries, cherries & plums. There is nice oak integration, rounded acidity and some good earthy undertones too. Tannins were present and after an hour in the decanter were perfectly balanced. Truthfully, this wine deserves a couple years in the cellar but if you (like me) can't wait that long then give it a solid hour in the decanter and simply enjoy.
OTHER PORK RECIPES
Made this delicious pork & creamed spinach dish and need further pork inspiration? Check out these recipes too!
Happy Cooking & Happy Eating Friends!!
- 2 pork tenderloins 400g each
- 2 tbsp olive oil
- 2 bunches Dutch carrots
- salt & pepper
- 400 g spinach
- 1 brown onion
- 2 cloves garlic
- 20 g flour
- 1 pinch nutmeg
- 200 ml milk
- 200 ml cream
- 60 g butter
- large saucepan
- wooden spoon/spatula
- Chef Knives
- Chopping board
- Measuring utensils
- baking tray & wire rack
- Dice onion finely and crush garlic cloves
- Add butter to a large saucepan and cook onion until soft – approx. 3 minutes, add garlic and cook for a further 1 minute.
- Add flour and cook for 2 minutes, stirring regularly
- Gradually add milk/cream mix to saucepan stirring regularly, cook for 2 minutes and then add the spinach
- Stirring regularly cook the spinach for approx. 5 minutes until wilted and cream sauce thickens up
- Wash carrots thoroughly or peel them, season with 1 tbsp oil, salt & pepper
- Place on a baking tray and roast for 20-25 minutes at 180c
- Start to cook the pork as soon as the carrots go into the oven
- Season pork with salt, pepper and olive oil
- Fry in a pan for 2-3 minutes until browned on outside
- Place on a wire rack and cook at 180c for approx. 10-12 minutes or until internal temperature hits 52-55c
- Remove from oven and allow to rest for a minimum of 5 minutes
- Cook on direct heat on BBQ @ 200c for 6 minutes (turning after 3) and then finish on indirect heat for 4-6 minutes or until internal temp is 52-55c
- I like to use a wire rack to cook my meat on in the oven so that the heat is evenly distributed around the meat. Cooking it in the pan means the piece touching the pan will potentially overcook on that side
- resting the pork is HUGELY important to allow the juices to redistribute. Cut the pork too soon and you will have the juices all over your plate