With spring a few weeks away, Feed Media client, Flagstaff House Restaurant shares their latest seasonal recipe of roast pork tenderloin with a Santa Barbara Grenache wine pairing to complete an ideal seasonal supper.
“Elegant pork tenderloin is pan-seared, then roasted in the oven, and the pan is deglazed with a fistful of frisée that soaks up the flavorful browned bits. It’s all plated with goat cheese and seasonal accents: an herbaceous ramp pesto and tangy, sweet pickled strawberries, both of which can be made a little ahead of time, though they don’t have to be.” Writes Holly Sims of Wine Spectator.
Find the full recipe for your next dinner party from Flagstaff House Restaurant in the latest interview with Wine Spectator.
