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Pork Loin Recipe
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Pork Tenderloin with Gremolata

Recipe Date: March 4, 2021
Prep: PT30M 30 minutes | Cook: 1 hour
Total Time: PT31M 1 hour, 30 minutes
Difficulty: Easy
Measurements: Imperial (US)

Pork is always a natural pairing for Zinfandel, and we love this recipe for a special occasion, date night, or your next dinner party paired with our elegant Cortina.


  • 2 each 1 pound pork tenderloins, trimmed of any silver skin and fat
  • ¾ cup of Zinfandel wine
  • ¼ cup balsamic vinegar
  • 2 Tablespoons of honey
  • ½ cup of chopped dried cherries
  • 2 heads of fennel, finely diced
  • 4 Tablespoons of pure olive oil, divided
  • Zest of ¼ of one navel orange
  • ½ teaspoon of chopped fresh tarragon
  • 2 teaspoons of chopped fresh parsley
  • 1 clove of garlic, grated
  • salt & pepper to taste


Caramelized Fennel Gremolata

In a sautée pan over medium high heat, add 2 Tablespoons of olive oil. Add fennel and ¼ teaspoon salt and cook, stirring frequently, until golden brown and caramelized. Remove from heat, transfer to a mixing bowl and allow to cool to room temperature. When cool, add zest, garlic, tarragon and parsley to caramelized fennel and toss to combine. Add 2 Tablespoons of EVOO, toss to coat, and season with salt and pepper. The gremolata can be made ahead of time but should be served at room temperature.

Pork Tenderloin

Preheat the oven to 325 F. Season pork tenderloins with remaining salt and pepper. In a pan large enough to hold the roast, heat 2 Tablespoons of olive oil over medium heat, until hot and almost smoking. Add pork and sear all sides. Place pan in the oven and cook until pork reaches desired doneness – 145 F for medium. Remove from pan and allow to rest for 5 minutes. Optional: you can, or have your butcher, tress together both pork tenderloins for a larger, more forgiving roast, and a more dramatic presentation.

Zinfandel & Cherry Glaze

Once pork is removed to rest, drain any fat and juices from the pan, but leave caramelized bits stuck to the bottom. Add Zinfandel to the roasting pan and return to medium heat. Scrape up any bits with a spatula and add balsamic vinegar, honey and cherries. Reduce until left with cherries and a couple tablespoons of liquid. Spoon the glaze over the pork to serve, garnishing with the cherries and caramelized fennel gremolata.

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