Pancetta-wrapped Pork Loin
and Funghi Risotto
A Christmas dinner with friends
Dec. 29, 2012
It's never quite Christmastime without visiting Sharon.
Pancetta-wrapped pork loin,
With pesto, sundried tomato, flecks of parmegiano-reggiano, and a side of funghi risotto,
Paired with a delightfully sinful bottle of Etude's 2007 Pinot Noir
We know pesto is rich - so are sundried tomatoes and pancetta. But the pork loin - thick, dense, and juicy - with its milder white meat flavor made for an excellent complement to such rich Italian ingredients, amounting to this well-balanced, flavorful, and colorful entree. The funghi risotto on the side was a smart pairing. This savory side dish blessed the overall plate with a fine balance of rich and temperate flavors, not to mention the ingredients make for a fascinating array of textures - visually and in your mouth. I very much look forward to revisiting this recipe in my own home.
Of course, Etude's Pinot Noir was an obvious star with the pork loin and funghi. The earthiness of the pinot noir grapes explains why this wine complements mushrooms impeccably. I've always had Etude's Pinot Noir with a mushroom, pork, turkey, or veal dish; it never fails to inspire me in celebrating these ingredients.
Champagne du Perrier-Jouet, homemade apricot preserve atop ricottesque goat cheese, and rosemary water crackers. Sharon is a food-pairing genius and talented artist with each of her creations and presentations of the culinary arts. Bravo bella!