A Roast to Toast: Pork Loin and Chardonnay

A Roast to Toast: Pork Loin and Chardonnay

pork_loin_with_prosciutto_fontina_and_sage_hr2There’s nothing like a wintry roast in the oven, filling the house with savory scents and hinting of a great meal to come.

One of our favorites is pork loin, a roast that’s as easy to make as it is to love. Bigger than a tenderloin, it feels grand and special occasion, yet it only takes an hour or so to cook. This recipe for Pork Loin with Prosciutto, Fontina, and Sage is one of our favorites—with salty, savory prosciutto on the outside and a mixture of cheese, herbs, and breadcrumbs on the side, it’s brimming with flavor.

And to toast that roast? Pork is meaty enough for a light red, like pinot noir, but lean enough to also work with a big white, like chardonnay. So we look to the recipe to break the tie. The prosciutto leans a little towards pinot noir, but Fontina cheese, with its rich softness, begs for chardonnay. And we have a winner: chardonnay, particularly one with good acidity to act as a counterpoint to prosciutto’s saltiness.

Here are three chardonnays that we recommend with Pork Loin with Prosciutto, Fontina, and Sage.

FOLIE A DUEX Chardonnay 2012 (Russian River Valley, CA) $18

FRANCIS FORD COPPOLA Diamond Collection Chardonnay 2012 (Monterey County, CA) $16

ROBERT MONDAVI Chardonnay 2011 (Napa Valley, CA) $20

Photo courtesy of the National Pork Board

Comments are closed.