2012 Spring Cellar Club Recipe: Pork Loin with Dried Cherry mustard, wilted greens, and truffled-rutabaga mash

The recipe for this Cellar Club Selection comes from Papa Haydn Restaurant in Portland, OR. 

Established in 1978, Papa Haydn, a family run business, focuses on "fresh and local", which has become mainstays in the kitchens at Papa’s long before they became the buzzwords of a new generation of local eateries.  Papa Haydn is committed to giving back to the community as well through local outreach and neighborhood involvement.

We hope that you enjoy this recipe as much as we did with your Penner-Ash wines and we encourage you to visit Papa Haydn when in the Portland area.


1 2 lbs. pork loin, trimmed and trussed
1 sprig each rosemary and thyme
2 garlic cloves, crushed
1 small shallot, chopped
1/2 lbs unsalted butter
3T cooking oil of your choice

Dried Cherry Sauce

1C dried cherries, preferably Montmorency or any sour variety
1T red wine
2T balsamic vinegar
3T or more Dijon mustard

Greens and Mash

2-3 rutabaga, large, peeled and chopped
White truffle oil
1 sprig rosemary, finely chopped
1 small bunch chives, finely chopped
2Qt. Loosely packed winter greens:raddichio, escarole, curly endive
2T butter

For the Pork Loin:

Let the pork loin come to room temp while you preheat oven to 400 degrees.  On the stovetop preheat  a heavy skillet on medium high.  Pat the pork  dry and season liberally with salt on all sides.  Add the oil to the pan and when it starts to transition from shimmering to almost smoking, add the pork loin, fat side down.  Sear until golden brown then flip and place in the oven.  Cook roughly ten minutes for medium or longer if desired.  Pull it from the oven when the pork reads 135-140 on meat thermometer.  Have a burner turned on high.  Drain the oil from the pan and add the butter, rosemary, thyme, crushed garlic, and shallot.  When the butter begins to foam, baste the pork loin with it until it stops foaming and starts turning from brown to black.  Rest loin for at least 5-10 minutes before slicing.

For the Cherry Mustard:

Soak the cherries for twenty minutes in the wine and vinegar.  Place in a small sauce pot and cook gently until completely tender.  Add water if necessary.  Transfer to a food processor and pulse for chunky or puree on high until smooth.  Fold in Dijon mustard – it should be a background element but provide some spiciness.  Cool to room temperature.

For the Rutabaga and the Greens:

Place in a pot and just cover with milk.  Season lightly with salt and simmer until tender.  Place in a blender and add enough of the milk to puree to a smooth consistency.  Season with salt, finely chopped rosemary and chives, and finish with enough white truffle oil to enhance the earthiness of the rutabaga and the wine.  Keep covered in a warm spot.

In a sauté pan heat the butter and a few splashes of water.  Add the greens and sauté on medium until wilted.  Season with salt.

Serve with your 2010 Willamette Valley Pinot Noir Cellar Club Selection.  Enjoy!