Cabernet Sauvignon Pairings BBQ Pork Towers with Thyme-Mustard

Ingredients

2 tbsp Olive oil
1 tbsp Cahoots
1 Pork tenderloin (approx. 3/4 lbs)
4 oz Whole grain mustard
1 oz Liquid honey
2 tbsp Fresh thyme, roughly chopped
Black pepper, cracked
1 Red bell pepper, quartered and sliced into strips
1 French-style baguette, cut into 1/2 inch slices

Directions

1
Open a bottle of Vina Robles Cabernet Sauvignon, and pour yourself a glass!
2
Brush the pork loin with the olive oil and season with Cahoots “House Rub” Seasoning. Let marinade for about 30 minutes and BBQ on medium heat on all sides for approximately 25 minutes. Cover with aluminum foil and let rest for about 15 minutes.
3
Mix the mustard, the honey and the thyme in a small bowl, season with cracked black pepper.
4
In a small pan, heat up a little bit of olive oil, add the peppers and sauté on high heat for approximately 1-2 minutes. Season to taste with salt and pepper and set aside.
5
Arranging the towers: slice tenderloin in ½ inch thick slices and place on top of the sliced bread. Garnish with the red peppers and drizzle with the thyme-mustard.
6
Enjoy with the rest of the Vina Robles Cabernet Sauvignon.
7
Hint: Serve with a nice mixed green salad.
8
Hint: Substitute Cahoots “House Rub” with your regular BBQ seasoning.
9
Hint: Grill the baguette slices on the BBQ for a superb crispy taste!

Estate Series

2021 Cabernet Sauvignon

The fruit for our 2021 Cabernet Sauvignon was selected from three of our estate vineyards in Paso Robles – Creston Valley, Huerhuero and Bear Valley. Huerhuero Vineyard, in the hilly terrain between the El Pomar and Geneseo Districts, benefits from the moderating Pacific breezes and limiting calcareous subsoils. Creston Valley Vineyard has picture perfect high terrain, southern exposure and shallow soils with noticeable granulated limestone. Bear Valley Vineyard is located 14 miles from the Pacific Ocean and has high elevations, which produces small, flavorful berries.