Mustard-Rubbed Pork Tenderloin with Leek & Potato Soup

“My favorite thing to do is cook with family, friends, and share wonderful wine. One of my favorite recipes is Mustard pork loin with leek soup, which pairs perfectly with my favorite Halter Ranch wine, the Cuvée Alice. This wine is named in honor of my mother, Alice Halter, and is a blend of Grenache, Syrah, Mourvèdre, and Tannat.”

— Hansjörg Wyss

Ingredients

Serves 4

Mustard-Rubbed Pork Tenderloin:

• 1.5-pound Pork Tenderloin

• 3 Tablespoons Mustard - preferably Grey Poupon Ground Mustard

• 3 Tablespoons Fresh Rosemary

• To Taste Salt and Pepper

Leek & Potato Soup:

• 6 to 8 Leeks

• 5 to 6 Potatoes

• 5 to 6 Cups of Homemade Chicken Broth

• 1 Egg

• 2 Cups of Half & Half

• Garlic

• Rosemary

• 4 to 5 Pieces of Cooked Bacon (optional)

• To Taste Butter, Salt, and Pepper

• Scallions to Garnish

Instructions

Mustard-Rubbed Pork Tenderloin:

1. Rub tenderloin with mustard, rosemary, and salt & pepper. It’s best to let it marinate for a few hours.

2. Sear both sides on a medium-high cast iron skillet with a little Halter Ranch Olive Oil.

3. Finish in the oven until the tenderloin has reached your desired temperature.

4. Let rest for 7 to 10 minutes, covered loosely in foil.

5. Set aside a little mustard to mix with pan drippings for a quick sauce.

Leek & Potato Soup:

1. Cut leeks.

2. Sauté in a skillet with butter, garlic, and rosemary until tender – but not brown.

3. Bring broth to a boil, and add the potatoes. Simmer till potatoes are tender.

4. Add cream to the pot and simmer until slightly thickened – stir in salt, pepper, and rosemary to taste.

5. Ladle into bowls and top with scallions and bacon.

6. Serve with a glass of Cuvée Alice.