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Tis the holiday season 🎄✨

This holiday season @thewinepact put together a special #winedowntodinner with some of our wines from Case by Case!

Let’s dig in!

Just because gatherings might be smaller this year, doesn’t mean they can’t be special!!

See this recipe below for an amazing pairing of Château De La Pierre Levée Castillion Cotes De Bordeaux to my Roasted Pork Loin stuffed with French onions, spinach, prosciutto and goat cheese 🤤 yummmm!!!

Pork Lion Stuffed with French Onion, Spinach, Prosciutto and Goat Cheese paired with Castillion Cotes De Bordeaux

Ingredients:

  • 1 pork loin (butterfly)
  • 1 lbs spinach
  • 1 -2 onions
  • 1 tbl butter
  • 1-3 slices of prosciutto
  • Salt and pepper
  • Butchers string

Prep work:

Butterfly pork loin
Preheat oven to 425
Melt butter in large pan, sauté onion. Once onions are translucent, move off stove and set to the side.
Once pork loin is sliced, layer goat cheese, spinach, onion and prosciutto. With a dash of Salt and pepper.
Wrap in butchers twine and tie one on each side.
Roast for 25-30 minutes at 425 degrees. Can be served with creamy mushroom sauce.

Also, the sauce I made can also be served as a main dish for any vegetarian friends! I placed it under the meat when served with the stuffed pork loin!! The creamy mushroom sauce can be found Here.

 

I served this pork loin recipe with roasted potatoes and Brussels Sprouts!!

Pro tip: You may also substitute goat cheese with bleu cheese mixed with a bit of cream cheese!

We hope you enjoy this recipe!!

Cheers and Happy holidays!!

 

For more recipes, pairings and wine blogs, go visit:
thewinepact.com
Instagram: @thewinepact 

 

ABOUT Case by Case Wines

Launched in 2020, Case by Case Wines committed to sourcing wines of exceptional quality and value from around the world at the lowest price point.

Their direct-to-consumer (DTC) sales model uses technology to integrate and improve the wine distribution channel, resulting in the market’s most competitive pricing.

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