Stuffed Pork Loin w/ German Style Spätzle


Boneless Pork Loin (Fontina Cheese, Berkshire Ham, Garlic, Rosemary, salt, pepper, sugar) Spätzle (ap flour, egg, nutmeg, milk, salt, pepper) Pickled Mustard Seed (mustard seeds, champagne vinegar, salt, sugar), Baby Carrots, Brussels Sprouts, Shallot, Garlic, Fennel, Capers

How We Got Here:

Your portion of pork loin has been brined and air dried overnight. From there we butterfly and stuff the loin with fontina cheese, ham, oven roasted garlic, and rosemary. We then roll the loin back up and tie with butcher twine sealing in all the “goodies”. Spätzle is a german style pasta with a dumpling like texture. Our’s is made with flour, nutmeg, salt, pepper, egg, and milk. We take this batter and pass it through a perforated pan into boiling water. This gives the pasta its rustic look and feel. The pickled mustard seeds are slowly simmered in a pickling liquid until they bloom and have a soft texture. All the remaining ingredients are carefully prepped and packaged ready for you, the home cook to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: Reserve des Vignerons Saumur Champigny

Premium Wine Recommendation: Le Pre Vaujour Chinon

While there really are no hard and fast rules on pairing wine with pork, it’s all about the accompaniments in the dish. Chef has paired the pork with Spätzle along with the fontina and mustard which are flavor drivers underlying the pork and its herbs.  Either white or red wine could work with this dish, so don’t be afraid to put both on the table!  My suggestion would be one of the current trends in wine and that’s Cabernet Franc, a lighter red wine. Together with Sauvignon Blanc, after an accidental affair many hundreds of years ago, their more famous offspring was born; Cabernet Sauvignon.  However the parent tends to be more aromatic and has a bit more zip than its more famous offspring, with softer tannins, which is why it’s often used as a blending grape in many famous Cabernet Sauvignon offerings.  Records show a history of Cabernet Franc as far back as the 1600’s and some researchers believe the grape can be found in the late Middle Ages.  To find a classic style of Cab Franc we head to France’s Loire Valley which produces the original style of this lighter red. A succession of superb vintages has helped solidify the idea that Cabernet Franc bottling from the Loire Valley deserve to be taken seriously. They offer excellent aromas, rich berry fruits and fine structures.

The recommended wine is Reserve des Vignerons Saumur Champigny (Total Wine $14.99) and is made by a wine co-operative that was founded in 1956 with 40 growers. Today it features 160 growers who tend to plantings around the village of Saumur. All members of the co-op must adhere to sustainable viticulture principles. In 2000, construction was finished on a new modern winemaking facility that improved the quality of the co-op’s wines. The Saumur-Champigny is 100% Cabernet Franc with a mix of cherries and raspberries on the nose and a palate with those same red fruits with medium-plus acidity. Medium tannins are present and a moderate finish brings savory fennel notes, which is a perfect match to the fennel in the dish.

The premium recommended wine is Le Pre Vaujour Chinon (Total Wine $24.99), a selection which keeps with the Cabernet Franc theme but ramps up the flavor and aroma profile just a bit.  It comes in a bit heavier so as to handle the Pork aspect of the dish. This is because it was grown and produced in the Chinon appellation of the Loire region which has more gravels and limestone.  This shift in the terroir adds a dimension of depth reflected in the final product and will generate aromas of blackberry and black currant.  It’s a bit drier than the Saumur-Champigny with a great finish.