Enhance your February evenings with a dish that’s as refined as it is satisfying. This Savory Herb-Crusted Pork Tenderloin, paired with a luscious cherry-balsamic sauce, perfectly complements the silky red fruit and earthy undertones of Stoney Wines’ 2021 Bayani Reserve - Pinot Noir. The wine’s bright acidity and subtle spice enhance the tenderloin’s herbaceous crust and the sauce’s sweet-tart balance, creating an unforgettable dining experience.  

The Stoney Wines Family 🍷

Pairing: 2021 Bayani Reserve - Pinot Noir

Why This Pairing Works: The bright cherry notes and silky tannins of the Pinot Noir mirror the cherry-balsamic sauce’s sweet-tart profile, while the wine’s earthy undertones enhance the herbaceous crust of the tenderloin. This pairing creates a balance of richness and freshness, perfect for an early February feast.

Savory Herb-Crusted Pork Tenderloin with Cherry-Balsamic Sauce  

Ingredients (Serves 4):

For the Pork Tenderloin:

• 2 pork tenderloins (about 1 lb each)  
• 2 Tbsp olive oil  
• 1 Tbsp Dijon mustard  
• 1 Tbsp fresh rosemary, minced  
• 1 Tbsp fresh thyme, minced  
• 1 tsp garlic powder  
• 1 tsp kosher salt  
• 1/2 tsp black pepper  

For the Cherry-Balsamic Sauce:

• 1 cup frozen or fresh cherries, pitted  
• 1/3 cup balsamic vinegar  
• 1/4 cup chicken or vegetable stock  
• 1 Tbsp honey  
• 1 tsp fresh thyme leaves  
• 1/4 tsp black pepper  
• Pinch of salt  

Instructions:

Step 1: Prepare the Pork Tenderloin

1. Preheat your oven to 400°F (200°C).  
2. Pat the pork tenderloins dry and rub them with olive oil.  
3. In a small bowl, combine Dijon mustard, rosemary, thyme, garlic powder, salt, and pepper. Spread the mixture evenly over the tenderloins.  

Step 2: Cook the Pork

1. Heat a large oven-safe skillet over medium-high heat.  
2. Sear the pork tenderloins on all sides until golden brown, about 2 minutes per side.  
3. Transfer the skillet to the oven and roast for 15–20 minutes or until the internal temperature reaches 145°F (63°C).  
4. Remove from the oven, tent with foil, and let rest for 5 minutes before slicing.  

Step 3: Make the Cherry-Balsamic Sauce

1. In a small saucepan, combine cherries, balsamic vinegar, chicken stock, honey, thyme, salt, and pepper.  
2. Bring to a simmer over medium heat, stirring occasionally, and cook for 8–10 minutes until the sauce thickens slightly.  
3. Use the back of a spoon to gently mash some of the cherries for a more textured sauce.  

Step 4: Serve & Pair

1. Slice the pork tenderloin into medallions and drizzle with the cherry-balsamic sauce.  
2. Pair with a glass of 2021 Bayani Reserve - Pinot Noir to enjoy the perfect harmony of flavors.  

Cheers to savoring the season with a meal as elegant as your favorite wine! 🥂

What’s your favorite winter comfort dish to pair with Pinot Noir? Let us know in the comments!