This is a monthly column featuring dishes and wines found at Cabernet Grill Texas Wine Country Restaurant. This TW&T feature showcases the unique cuisine of the Texas Hill Country paired with fine Texas wines. Texas Hill Country cuisine is a type of fare that captures the multitude of cultures represented in around the Fredericksburg area. From the freshest seafood, to Certified Angus Beef, to wild game and ranch fare Chef Ross Burtwell uses only the finest locally sourced ingredients. Photo credit Jennifer Whitney.
This delectable dish is from Chef Ross Burtwell’s Texas Hill Country Cuisine: Flavors from the Cabernet Grill Texas Wine Country Restaurant.
Fall Creek Vineyards Chenin Blanc
Off dry with beautiful aromas of Honeysuckle peach and Dried apricot with medium acidity for a nice finish.
The subtle sweetness of this wine pairs beautifully with Asian, Indian, Mexican and Southwest cuisine, perfect for this dish.
Ginger Grilled Pork Tenderloin with peppered walnuts and bananas
2 pounds pork tenderloin
½ cup dry sherry wine
¼ cup soy sauce
¼ cup balsamic vinegar
1 Tablespoon sambal oelek, Asian chili sauce
½ cup brown sugar
2 Tablespoon fresh ginger, peeled and minced
1 teaspoon fresh garlic, peeled and minced
2 Tablespoons safflower oil
1 ½ cups serrano pico de gallo (see recipe)
3 bananas, peeled and sliced
1 cup peppered walnuts (see recipe)
Makes 1 cup
1 cup walnut halves
1 teaspoon butter, melted
2 teaspoon granulated sugar
Â¼ teaspoon chile powder
1 teaspoon freshly ground black pepper
- Preheat oven to 350.
- Mix all ingredients together in a small bowl until walnuts are well coated.
- Spread walnuts in a single layer on a small baking pan and place in oven for about five minutes or until lightly toasted.
Allow walnuts to cool and keep in an airtight container until ready to use.
Serrano Pico De Gallo
Makes a little more than a cup
We like food that bites back, so we leave the seeds in the serrano, but the choice is yours.
1/2 cup yellow onion, ¼ in dice
1/2 cup roma tomato, ¼ in dice
2 pc serrano chiles, minced
1/4 bunch cilantro, minced
1 Tablespoon olive oil
kosher salt & freshly ground black pepper
- Mix all ingredients together in a small bowl and season accordingly with salt & pepper.
- Trim away any silver skin from the pork tenderloins.
- Cut the pork lengthwise into strips about ½ inch thick and about 8 inches long. Tap lightly with a meat mallet to flatten just a bit.
- Place pork in a shallow non-reactive baking dish covered and refrigerate until ready to grill.
- In a small bowl, mix all ingredients for the marinate together with a wire whisk until well incorporated.
- Divide the marinate in half into two separate containers.
- Prepare grill for cooking over medium high heat and lightly oil the cooking grate so the pork does not stick.
- Add one part of the marinate to the sliced pork and allow to marinate submerged for one and a half minutes, no longer. Discard the marinate that the pork has soaked in.
- Place pork on grill and cook until medium or about two to three minutes per side, remove from grill and keep warm
- Heat a medium sized saute pan over medium high heat and add oil.
- Toss in pico de gallo and saute briefly
- Add bananas, peppered walnuts and the other half of the reserved marinate to the pico de gallo. Heat until bananas are warm and well glazed by the marinate.
- Arrange pork on serving platter and top with banana mixture.
- Garnish with fresh cilantro.