We received a lovely gift of riesling jam and some leftover honey from Savannah Bee Company, which we wanted to use to create a glaze for a pork loin. The loin turned out slightly sweet, nicely roasted and the moisture of the pork was perfect.
The quinoa with chickpeas had a hint of lemon and went well with the pork and a new batch of broccoli casserole.
- 1 cup quinoa
- 1/8 teaspoon salt
- 1 3/4 cups water
- 1 cup canned garbanzo beans (chickpeas), drained
- 1 clove garlic, minced
- 3 tablespoons lemon juice
- 4 teaspoons olive oil
- 1 pinch salt and pepper to taste
- Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Once done, stir in the garbanzo beans, garlic, lemon juice, and olive oil. Season with salt, and pepper.
- Preheat oven to 450 degrees F
- Place the pork tenderloin in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the reisling jam and honey. Reduce oven temperature to 350 degrees F, and continue roasting pork 45 minutes, basting occasionally with the honey jam sauce, to an internal temperature of 160 degrees F.
We paired the pork loin with White Out red wine from Tug Hill Vineyards. The cherry flavor of the wine highlighted the sweetness of the pork.