Porkchop.
Every once and a while, I like consult a cookbook or two and try new recipes. We received The Winemaker Cooks by Christine Hanna for Christmas and thought we would try out the "Orange and Dijon-Marinated Pork Tenderloin" (adapted a bit) with some pork loin chops.
Hanna Winery & Vineyards is located and based in Healdsburg, California and the tasting room is open daily 10-4. Christine Hanna, president and author of The Winemaker Cooks, took over the family winery founded by her father Dr. Elias S. Hanna. Her cookbook has over 100 thoughtful recipes organized by seasons, meals, and wine pairings. If you are anything like us and enjoy wine (while cooking and eating), this book is an A+.
To balance out the sweetness of the orange-Dijon-wine sauce I made a Savory Farro, earthy with onions, kale and toasted pecans.
Here's what you need (we made enough for 4 people):
For the pork:
4 pork loin chops
6 cloves of garlic
2 oranges (zest from 1, juice from 2)
3 tablespoons of Dijon mustard
2 tablespoons of Extra Virgin Olive Oil
1/2 cup of savingnon blanc
salt and pepper to taste
For the farro:
1 cup of farro
2 cups of water
1 tablespoon of butter
salt and pepper to taste
2 handfuls of small chopped kale
1/2 onion, diced
2/3 cup of pecans
