ROASTED PORK LOIN WITH CHARDONNAY RELISH
Pairs well with Woodbridge by Robert Mondavi Chardonnay
5 large shallots, peeled and cut in half
1 Tbsp extra virgin olive oil
6 Tbsp Woodbridge by Robert Mondavi Chardonnay (divided)
3 Tbsp grainy mustard
2 Tbsp fresh thyme leaves
Salt and pepper to taste
3-1/2 to 4 pound pork loin roast
Preheat oven to 450F. On a large piece of heavy-duty foil, place the shallots tossed with olive oil and 2 tablespoons of wine.
Gather together the foil, leaving a bit of space open at the top and roast for 35-40 minutes.
Remove from oven and cool for 10 minutes.
Place the shallots in a food processor with the mustard, the 4 remaining tablespoons of wine, thyme leaves, and salt and pepper to taste. Pulse until you have a chunky relish. Remove 3/4 cup to a bowl, and pulse the remainder until smooth.
Place meat in a roasting pan and spread with the smooth mixture. Roast for about 1 hour or until meat thermometer reads 145F.
Let stand for 5 minutes before carving. Serve with the chunky relish. Serves 8-10.
This recipe can also be made with a smoked, spiral-cut ham. Just reduce the oven temperature when roasting meat from 450F to 350F. All other directions stay the same.