Welcome back to Cooking with CRU!

We are so excited about this weeks dish. If this is your first time here, we are so thrilled to have you. We post new recipes weekly that specifically pair with our wines, using our CRU Spices.

This week we are going to be cooking with our 2017 CRU Pinot Noir and CRU Pinot Noir Spice. We will be cooking a pinot spice marinated pork tenderloin, a fun twist on esquites (Mexican street corn salad), and polenta!

Polenta

INGREDIENTS

• 1 Cup of Polenta
• 4 Cups of Water
• 2 tablespoons of butter
• 1 Cup of Parmigiano Cheese
• 1 Teaspoon of CRU Pinot Noir Spice
• Pinch of salt Step

RECIPE PREPARATION

1. Bring 1 cup of water and a pinch of salt to a boil in a pot; pour polenta slowly into boiling water, stir constantly until the polenta is stirred in and there are no lumps.
2. Reduce heat to low and simmer and stir the polenta every 5 minutes until too thick to whisk.
3. Polenta is done when texture is creamy and the individual grains are tender.
4. Gently stir 2 tablespoons of butter into the polenta until butter partially melts; mix 1/2 cup Parmigiano cheese into polenta until cheese has melted, then add the other 1/2 a cup of Parmigiano cheese.

Esquites (Mexican Street Corn)

INGREDIENTS

• 3 Ears of Corn
• 1 Tablespoon of butter
• 2 Tablespoons of Mayonnaise
• 2 Tablespoons of Sour Cream
• 1 Cup of Queso Fresco
• 1 lime
• 2 Tablespoons of CRU Pinot Spice

RECIPE PREPARATION

1. Pre-heat the oven to 350 degrees. Start by pulling half the corn husk off the corn and leaving the other half. Rub as much of the corn as you can with butter and season with CRU Pinot Noir Spice.
2. Put the corn, husk side down, on a baking sheet and place in the oven for 10 minutes. Pull the corn out and check to make sure the corn is browning (not burning). Once the corn has browned, flip it over and finished the corn for another 10 minutes.
3. While the corn is cooking, let’s prepare the dressing. In a bowl combine 2 tablespoons of mayonnaise, tablespoons of sour cream, 1 cup of queso fresco, a 1/2 a teaspoon of lime zest and juice from 1/4 a lime wedge. Once the dressing is well incorporated, add about 1 tablespoon of pinot noir spice and mix well.
4. Fold the dressing in the corn and mix well. Sprinkle a little more CRU Pinot Noir Spice and let cook in the refrigerator.

The Pork Tenderloin

INGREDIENTS

• 1 large pork tenderloin
• 1 jar of CRU Pinot Noir Spice

RECIPE PREPARATION

1. Pre-heat the oven to 375.
2. Rub the pork with CRU Pinot Noir spice and let sit for 1 hour. (not necessary, but it allows the spice to absorb moisture and the tenderloin to absorb the spice.)
3. Using a cast iron skillet or a pan that is oven safe, heat up 1-2 tablespoons of CRU Olive Oil. Once hot, place the seasoned pork tenderloin in the pan. Let sear for 5 minutes or until browned, then flip and put in the oven for 10 minutes to cook or until brown.
4. Pull out of oven and let cook until cool to touch. Cut and serve immediately.

To download this Recipe, click here: Pork Tenderloin Recipe

CRU Pinot Noir: Our Pinot Noir is harvested from three unique vineyards in the Willamette valley in Oregon, The Domaine Danielle Laurent vineyard, the Shea Vineyard, and Hyland estate. The Pinot has Lush red cherry, plum, dried rose petal, damp forest floor on the noes, precise oak influence adds sandalwood and tree notes that are complimented by a hint of earthiness and a silk like creamy texture. A firm tannin and acid balance weaves this complex wine together, providing structure while maintaining elegance and finesse. a velvety texture and mouthfeel, with hits of savory spices, truffle, and forest floor that balance impeccably with notes of fresh fruit and mineral tones.

CRU SPICE: CRU Pinot Noir Spice is blended to celebrate the lush cheery, plum, dried rose petal and truffle notes of our CRU Pinot and enhance its silky finish. The ingredients in this stunning red seasoning are: Coriander, Bell Pepper, Paprika, shallots, smoked pepper and a proprietary blend of spices. The pinot seasoning will go perfect with pork ribs, meat rubs, shrimp, chicken and barbecue.

Other foods that go with Pinot Noir: Cheese/nuts: goat cheese, brie, walnuts Meat/poultry: Pork , sausage, filet mignon, chicken Seafood: ahi tuna, salmon Fruits and Veggies: mushrooms, dried fruits, figs, strawberries Herbs and Spices: truffle, nutmeg, cinnamon, clove Sauces: mushroom sauces, light-medium red sauces Desserts: creme brulee, white chocolate.