Served at the 2024 Berries & BarBQ Wine Trail, Adam Puchta Winery
Ingredients:
3 small handfuls mint, cilantro, and parsley
1 lemon
1 shallot
2 Tbsp vegetable oil, plus more for baking sheet
3 tsp salt
1 tsp freshly ground pepper, divided, plus more
1/4 tsp crushed red pepper flakes
1 – 10 oz bag of frozen mixed berries
1 cup Blue Hive clover honey
3 Tbsp apple cider vinegar
1 small boneless Pork Loin (2-3 Lbs.)
Instructions:
- Season pork loin with salt and pepper. place on a smoker until internal temperature reaches 135°F.
- Coarsely chop 3 small handfuls of mint, cilantro, and parsley to make about 1/3 cup chopped herbs. Transfer to a small bowl, cover with a damp paper towel, and chill until ready to use. Cut 1 lemon into wedges; set aside. Thinly slice 1 shallot into rings.
- Heat 2 Tbsp vegetable oil in a medium saucepan over medium. Cook shallot, stirring occasionally, until translucent, about 2 minutes. Stir in 1/2 tsp. salt, 1/2 tsp freshly ground pepper, and 1/4 tsp crushed red pepper flakes and cool, stirring, until fragrant, about 1 minute.
- Add 1 – 10 oz bag frozen mixed berries, 1/4 cup honey, 3 Tbsp apple cider vinegar, and 1/2 cup water to shallot mixture in pan and cook, stirring often to prevent sticking and burning, until berries are completely softened and falling apart and agrodolce is thickened 15 to 20 minutes. Taste and season with more salt, pepper, and/or vinegar if needed. Remove from the heat and set aside. Serve warm over pork loin.
Serve with Adam Puchta Winery’s Misty Valley.
