The Matetic family has rapidly succeeded in carving a name for itself as being one of the best producers of premium wines in Chile. All the wines from Matetic are crafted following both organic and biodynamic principles.
This month Stephanie Moon, Chef Consultant for ‘All Things Food’, has chosen to match the Matetic Corallilo Pinot Noir alongside her recipe for Outdoor Reared Pork Loin Chops glazed in Yorkshire Rhubarb, apple sauce and bacon potatoes.
- Recipe: Serves Two
- Difficulty Rating: Easy to Cook
- Prep Time: 10 mins.
- Cook Time: 20 mins.
- 2 Pork Chops with rind removed and the fat scored – a little Yorkshire rapeseed oil to fry them in!
- 1/2 rashes of smoky bacon diced into small pieces
- approximately 10 new potatoes cooked and cut into half
- 3 tablespoons of runny Yorkshire honey
- 2 tablespoons of whole-grain mustard (Steph pick’s Pommery mustard as it’s the best!)
- Fresh thyme a good sprig
- 2 small sticks of Rhubarb (or one large stick) leaves removed and discarded
- 2 large peeled Bramley apples de-cored and cut into pieces
- 4 Florets of broccoli
- 2 Carrots
1. Place the two pork chops in a frying pan scoured fat side down to render the fat until golden, then place on their side to repeat the process and turn them over to repeat the process again until the whole of the chops are golden and starting to cook.
2. Add the chopped sticks of rhubarb, 2 large tablespoons of runny honey and 2 large tablespoons of ‘Pommery’ mustard. This needs to glaze the Pork chops and also cook the rhubarb which adds sweetness to the dish with a mustard kick.
3. Next place the peeled and cut Bramley apples in a pan with 2 tablespoons of sugar and bring to the boil; cook until soft and purée with a stick blender if necessary.
4. Place two rashers of chopped smoky bacon in a pan and bring to the fry. Add the peeled raw potatoes cut into small pieces and 2 tablespoons of water. Boil until the potatoes start to soften and the bacon becomes crispy and golden. Add more water and cook the potatoes longer if required. The end result should be a soft potato with a golden brown finish together with lovely golden pan-fried pieces of bacon. Then add the fresh thyme leaves and season with salt and pepper.
5. Then bring two pans of water to the boil add the carrots to one and the broccoli (3 minutes later) to the other pan and boil and cook until soft ‘al dente’.
6. Finish the dish by placing the potatoes on the plate and a swipe of apple sauce. Finely chop the caramelised rhubarb with honey and mustard on top of the pork add the broccoli and carrots and serve to your guests!
“This red wine is almost smoky in taste and with its dry tannins it is a perfect match-up to the smoked bacon potatoes, but also compliments the sharpness of the rhubarb and the sweetness of the honey, mustard and the apple purée. This wine was easy to drink both during the meal and afterwards on its own. An ideal wine for steak or venison, but a spicy dish such as chorizo sausage would be good too.”
Buy the Corralillo Pinot Noir by the bottle, case or as part of a mixed case from our online wine shop here > Matetic Corralillo Pinot Noir
Download this recipe here: Recipe of the Month March 2014 – Pork Loin & Yorkshire Rhubarb