Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
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We love sheet pan dinners – they are fast, easy to make, and even easier to clean. This recipe is a taste of fall made with marinated pork tenderloin, red potatoes, and pears. If you’ve never enjoyed roasted pears before, you need to try them! As pears roast, the sugars in them perfectly caramelize, making a delicious side dish for pork or chicken. This recipe is written for 2 people, but you can easily double the ingredients to make this recipe feed 4. One more tip – if you like blue cheeses, sprinkle some of your favorite blue or gorgonzola cheese on top of the pork and pears after you’re done roasting. It’ll pop the flavor and add a creaminess to the finished dish that cheese lovers are sure to enjoy!
Combine 1/2 cup red wine, 1/2 cup vegetable oil, 1 tbsp. kosher salt, 1 tsp. black pepper, and 1 tsp. garlic powder in a small bowl. Add pork tenderloin to bowl and coat on all sides to marinate.
Optionally, you can let the pork tenderloin sit covered in the marinade at room temperature for up to 1 hour, or skip this step by using a pre-marinated pork tenderloin from LGCM.
Cut the potatoes into 8ths, then toss in 1 tbsp. vegetable oil, plus salt and black pepper to your taste.
Line a baking sheet with aluminum foil, and place the pork tenderloin in the middle of the sheet. Add pears and potatoes alongside the tenderloin arranged in a single layer. Do not overcrowd. Season the potatoes and pork with chopped fresh thyme leaves.
Place into an oven preheated to 425ºF and roast for 20-25 minutes, until the pork reaches 140ºF.
Remove the sheet pan from the oven and let the pork rest for 3 minutes before slicing. If the potatoes are not done, you can remove the pork, wrap it in foil, and let it rest, while you return the sheet pan to finish the potatoes. Optionally, you may now garnish the pork and pears with blue or gorgonzola cheese.