Featured Recipe & Wine Pairing

Baked Asian Pork Loin with Vegetable Chow Mein

Custom Recipe by Chef Brittany White

Robin Hill Farm & Vineyards is pleased to partner with Chef Brittany White to bring you our monthly feature of an original recipe and wine pairing!

Baked Asian Pork Loin with Vegetable Chow Mein

Ingredients Needed:

· Pork Tenderloin (Usually comes in a pack of two)

· Salt and pepper

· ¼ cup oil

For The Glaze:

· ½ Cup brown sugar

· 1 Tablespoon corn starch

· ¼ Cup rice vinegar

· ½ Cup cold water

· 3 Tablespoons of soy sauce

· 2 Teaspoons of fresh garlic

· 1 Teaspoon of red pepper flakes


· Preheat oven to 400 degrees.

· Add all the ingredients of the glaze to one pot, cook over medium to high heat.

· Allow the contents to come to a boil and thicken.

· Put ½ cup of the glaze in a separate bowl to baste the pork loin.

· Season the pork loins with salt and pepper.

· Heat large frying pan over high heat and add the 1/4th cup of oil.

· Add the pork loins to the pan and sear on all sides until golden brown.

· Once seared, place pork loins on a foil lined sheet pan and cover with the ½ cup of glaze set aside.

· Place in the oven and bake uncovered for 13-15 min, flipping the tenderloin over halfway through baking and add more glaze. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.

· The leftover glaze can be re heated and poured over top if sliced pork.

Easy Vegetable Chow Mein

Ingredients Needed:

4 packages of dry Yakisoba Noodles (These can usually be found in your local grocery store in the refrigerated section with wonton wrappers and tofu. Be sure to discard the spice packet or keep it for another meal.)

3 Tablespoons oil

2 Teaspoons of Sesame oil · 3 Tablespoons soy sauce

· 2 Tablespoon oyster sauce

· 1- 16 oz. package of prepared Coleslaw kit (This had pre-shredded green cabbage, red cabbage and carrots. Discard the dressing package or keep for another recipe.)

· 1 half of a medium onion, diced to one half inch.


· Dice onion and set aside.

· Heat both the oil and the sesame oil in a wok or large deep pan to a medium to high heat.

· Add the onion and package of vegetables, stir to coat the vegetables in oil and allow them to caramelize.

· Add in the noodles, cover and allow them to soften so they will loosen and be able to pull apart. Be sure to toss them around every few minutes.

· Add in the soy sauce and oyster sauce and toss the noodles and vegetables until fully covered.


· Make a bed of chow mien on the serving dish, and layer the sliced pork on top.

· Drizzle the leftover glaze on top of the pork.

· Garnish with thinly sliced scallion and fresh ginger.

Pair with Robin Hill Farm & Vineyards 'Red Barn' wine.

A fantastic red wine from our Cabernet Franc with a hint of Chambourcin for added character. With slight notes of jam and plum, it will pair perfectly with the savoriness of the Asian pork loin glaze.

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