Vinum Cellars is a collaboration of friends and winemakers Chris Condos and Richard Bruno (who’s also the director of winemaking for Don Sebastiani & Sons). They met as students at UC Davis, went on to establish their careers, then reconvened when they made their first Vinum wine together—a Chenin Blanc called “Pointe Blanc.”
Today they make wine from grapes grown throughout the state, with a focus on fun and experimentation. Their 2006 “Rosé—It’s Okay!” is made with 100 percent Napa Valley Cabernet Sauvignon in the Provençal style. It has berries, cherries and melon in its aromas and flavors, and a portion of its proceeds are donated toward breast cancer research. The winemakers have paired it here with pork tenderloin, pomegranate sauce and braised leeks.
Pan-Seared Pork Tenderloin with Pomegranate Sauce and Braised Leeks |
2 pork tenderloins (about 10 ounces each) 2-4 leeks 3 cups chicken stock 1 teaspoon sea salt 1 sprig oregano 1 sprig thyme |
8 ounces pomegranate juice 4 sprigs marjoram (or fresh, savory herb of your choice); with the leaves of two of them removed olive oil fresh pomegranate seeds (if available; for garnish) |
Preparation:![]() To braise the leeks, trim off and discard dark green pieces and root ends. Clean well and either quarter or julienne. Lay the pieces out onto a 9-inch glass baking dish, cover with chicken stock. Sprinkle in a teaspoon of sea salt, a sprig each of oregano and thyme. Cover and bake for 25 to 35 minutes at 325 degrees, until slightly brown. For the sauce, take the pomegranate juice and reduce to half its volume with the marjoram leaves, stirring frequently on medium heat. As it reaches a boil, or when the liquid is slightly syrupy, turn off heat and reserve. In a medium to large sauté pan or skillet, sear the pork (on high) on both sides (about two to three minutes on each side) in just enough olive oil to coat the pan surface. Turn the pork onto the original side seared and reduce the temperature to low. Add the pomegranate sauce, but make sure it’s not too ![]() Pull the leeks out of the oven and plate first. Slice the tenderloin and fan or layer on the plate. Follow with the drippings of the sauce over the top. Garnish with a small handful of pomegranate seeds and a small sprig of marjoram. |
|
Owners and Winemakers
|
|
![]() |
Working With Addiction: A Nationwide CrisisA glass of perfectly chilled champagne to toast a milestone is one of life’s rituals, and pharmaceutical products are crucial for managing pain. While alcohol and prescription drugs have value... |
Cannabis As MedicineIn the pop culture of the ’60s, tie-dye attired hippies gathered in San Francisco’s Haight-Asbury district to smoke pot, protest the war in Viet Nam and advocate for civil rights. And th... |
Gut BugsWhat has 100 trillion members, can make you feel exuberant or depressed, are as unique to you as a fingerprint and weighs less than four-and-a-half pounds? Give up? The colony of microorganisms, or ... |
See all... |
23-Feb-2019 12:00 am
23-Feb-2019 07:30 pm
23-Feb-2019 08:00 pm
01-Mar-2019 11:00 am
10-Mar-2019 12:00 pm