Today I am partnering with Wines of Garnacha/Grenache to introduce one of the world’s oldest wine grapes that you may not be familiar with yet. We’ll do a little wine sampling, then I have created a pork tenderloin recipe that has been roasted with Garnacha wine with an Apple & Garnacha wine sauce for dinner. Check out the video of the Apple & Garnacha Wine Sauce over Pork Tenderloin at the end of the post! Let’s celebrate of Garnacha/Grenache Day with these wines from Spain and France paired with some good food!
I have four wines for our wine tasting & dinner. Each of these bottles is in the affordable $10-$20 range and have a wide range of style. What makes them so special is that they are crafted by a new generation of winemakers in Protected Designations of Origin areas. PDO wines go through checks & controls to ensure quality of history & tradition within their unique geographical areas. The Grenacha/Grenache wine grapes are mainly produced in eastern Spain (where it is known as Granacha), southern France (where it is known as Grenache), specifically Roussillon. Each bottle really gives you a flavor of where they are from.
The first one is Lechuza, named for the owls in the area, is 100% Garnacha. The Cariñena designation of origin is the oldest D.O. of Aragon, the first in Spain and home to some of the oldest vines in the country. I opted to use Lechuza in the sauce with with apples. The fruit notes play off of the heat from the red pepper to create a really balanced sauce!
Next up is a wine from the French side of things, Domaine Cabirau. Ever since Ben & I explored the Champagne region of France, I have been dying to get out to see more of the French wine growing regions. This one comes from Roussillon, the French part of Catalonia. It is based on old vine Grenache and incorporates Syrah & Carignan and goes great with cheeses, making it the perfect wine for appetizers.
For dinner we have this Pirineos Garnacha from Spain. This intensely fruity wine goes great with pastas, risottos, and roasts. I love the gorgeous bottle. It’s a great centerpiece for the table!
Finally, we are on to dessert! Les Clos de Paulilles, made primarily with Grenache Noir, similar to port is known for being a perfect complement to chocolate truffles. After a nice filling dinner like pork tenderloin with apples & quinoa, I like to keep dessert small. A few high quality chocolates and a little glass of Les Clos de Paulilles are perfect for finishing off the evening!
On to the dinner part! Leaves are just starting to turn and nights are finally getting a little cooler which has been inspiring me to start cooking wall all of these great fall apples. They are simmered with Garnacha wine and poured over a pork tenderloin. Surprisingly, pork tenderloin is a very lean meat. A regular four ounce serving only has about 165 calories and 4 grams of fat. Its a nice lean protein alternative to the standard chicken. Roast it in your cast iron skillet for full flavor without needing to add too many calories.
There is a little bit of heat in the sauce so I finished off the dish with a generous sprinkling of mint to add some freshness. Sweet & spicy!
Learn more about Wines of Roussillon and Wines of Garnacha!
- 1 pound boneless pork tenderloin
- 1 cup garnacha wine
- 1/3 cup jelly (grape or apricot are good)
- 1/4 cup peach syrup (maple syrup is okay too)
- 1/4 cup balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon red peppers
- 4 apples
- Mint leaves for garnish
- Preheat the oven to 425 degrees.
- Trim fat from pork tenderloin.
- Peel & quarter apples.
- Add apples to a cast iron skillet on medium heat.
- Top with garlic powder, red peppers, jelly, balsamic vinegar, and peach syrup.
- Add the pork tenderloin and coat with sauce.
- Slowly add the wine over everything.
- Place a meat thermometer in the center of your pork tenderloin and place in oven.
- Cook until it reaches a temperature of about 150 degrees.
- Remove from oven.
- Place pork tenderloin aside to rest.
- Bring sauce to a simmer.
- Serve over quinoa and brown rice with some fresh mint!