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Norton Pork Afelia-Pork Braised with Norton



2lbs. pork tenderloin, cubed to about 1 ½ inch cubes
2 cups Hermannhof Norton wine
2 heaping tbls whole coriander seed, crushed
1/3 cup olive oil
Coarse salt and fresh ground black pepper, to taste

In a large stainless salad bowl add the pork, 1 ½ cups Norton and 1 heaping tbls crushed coriander seed. Cover with plastic wrap and refrigerate overnight.( Note - only use glass or stainless and plastic wrap because of the wine acidity.)

Remove pork and pat dry, saving marinade.
In a heavy pot or pan, heat the olive oil over medium high heat to brown all sides.
Pour marinade and ½ cup Norton over pork and add ½ cup water.
Season to taste with coarse salt and fresh ground black pepper.
Bring to a boil, then reduce to a simmer and reduce liquid.
Sprinkle remaining 1 heaping tbls ground coriander seed over pork.
Serve hot with crusty bread and a glass of Hermannhof Norton in the new Riedel "Norton" glass.