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REFOSCO DAL PEDUNCOLO ROSSO

REFOSCO DAL PEDUNCOLO ROSSO

FOOD PAIRING

HICKORY-PLANKED PORK TENDERLOIN WITH ROSEMARY POTATOES

INGREDIENTS

1 (15 x 6 1/2 x 3/8-inch) hickory grilling plank
1/4 cup Dijon mustard
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh rosemary



 


2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
2 cups (1/4-inch-thick) slices red potato (about 8 ounces)
1 tablespoon fresh lemon juice​

PREPARATION
  1. Immerse and soak plank in water for 1 hour; drain.

  2. To prepare grill for indirect grilling, heat one side of grill to high heat.

  3. Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk. Brush half of the mustard mixture over pork.

  4. Place the potato in a microwave-safe bowl, and cover with plastic wrap. Microwave at high 1 minute. Add the remaining mustard mixture and juice; toss gently to coat.

  5. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Place pork in the middle of charred side of plank; arrange potato mixture around pork in a single layer.

  6. Cover and grill for 20 minutes or until a meat thermometer registers 160° (slightly pink).

GRILLED SAUSAGES WITH POLENTA

INGREDIENTS

1 small eggplant (about 12 oz)
2 large bell peppers
1 large Italian frying pepper (cubanelle)
1 medium onion
Nonstick spray
½ c. balsamic vinaigrette

 


1 tbsp. small capers, preferably nonpareil
4 links sweet or hot Italian sausage (1 1⁄4 lb)
1 tube (18 oz) ready-to-heat polenta
Shredded Parmesan cheese, for serving

PREPARATION
  1. Heat outdoor grill. Coat vegetables with nonstick spray. Grill 10 to 12 minutes, turning once, until just tender.

  2. Remove to a cutting board; cut in bite-size pieces. Toss with vinaigrette and capers.

  3. Grill sausages cut side down 8 minutes. Coat polenta with nonstick spray. Turn sausages.

  4. Add polenta to grill and grill all 6 minutes, turning polenta once, until sausages are browned and cooked through.

  5. Serve sausages with polenta and vegetable mixture.