2013 PINOT NOIR

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Leal Vineyards 2013 Pinot Noir

Beautifully structured and elegant with youthful vibrant fruit flavors of cranberry, strawberry and soft cherry. Sweet and Silky tannins contribute to an impression of finesse and total harmony. Light acidity and a seamless supple palate deliver everything and more you could want in a glass on Pinot Noir. A treat for the senses! Drink now.

THE FACTS:
Appellation: Central Coast
Vineyard: San Ysidro
Harvest Date: September 2013
Release Date: November 2014
Barrel Aged: 12-24 Months
Produced: 911 cases
Aging Potential: 2-3 years

Item Price Quantity  
750ML $38
Club Gold: $24.70 / Platinum: $22.80 / Double Platinum: $19
FOOD PAIRING

Almond Crusted Pork Tenderloin with Potato Espanola

1 Pork Tenderloin
2 Tablespoons Dijon Mustard
1 Cup Almonds Sliced Chopped
1 Tablespoon Chopped Parsley
1 Tablespoon Chopped Tarragon
1 Tablespoon Chopped Oregano
1 Teaspoon Black Pepper
1 Teaspoon Paprika
2 ½ pounds Potato Boiled, peeled, and thinly sliced
2 Onions Thinly Sliced
3 each Garlic Cloves sliced
1 Teaspoon Paprika
1 Cup Cilantro Chopped
10 Whole Eggs
1 Tablespoon Kosher Salt

Bring potatoes in water pot to a boil until you can easily pierce the potato with a knife. Peel the skin when cooled and slice thinly. In a sauté pan, add ½ stick of butter and sauté onions for 10 minutes. Add garlic and cook for another 3 minutes. In a mixing bowl add sliced potato, onion mixture, paprika, cilantro, salt, and eggs. Mix all ingredients together until potatoes are well coated. Using a 10 inch skillet or sauté pan, coat the bottom with nonstick spray and then add potato mixture. Place in the oven set at 350F for 15 minutes and check it by using a toothpick and inserting it in the center until it comes out dry.

Start by chopping the sliced almonds until they are bread crumb like, and mix together in a small bowl with your herbs, pepper, and paprika. Take the pork tenderloin and smear the Dijon generously to coat all the protein. Next step is to roll the pork in the almond crust, making sure the entire tenderloin is coated. To cook the pork, use a large enough sauté pan that the pork will lay flat inside without the ends hanging over the edge. Use medium heat and ¼ cup of vegetable oil in the pan to cook the pork properly while turning it each side to achieve a golden brown crust, then put the pork in the oven at 350F on the middle rack. Set a timer for 10 minutes, and using a meat thermometer check the internal temperature.  When it reads 140F remove the meat from the oven and let it rest on a paper towel for at least 5 minutes. This will result in an excellent temperature of medium doneness. By resting the meat the juices will remain inside your pork, and not on the cutting board.

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