Sculpterra Viognier is my favorite of all of our varietals. It is a white Rhone wine that is so complex that even red wine drinkers love it. This wine pairs very well with this recipe because one of the main aromas and flavors in this wine is stone fruits such as nectarines. Pork and fruit go so well together, and the beginning of fall is the last chance to get nectarines in season. 2016 
Sculpterra Viognier is refreshing and light yet robust so it can carry flavors as savory as mustard along with the sweet nectarines and lean pork loin. I hope you enjoy!
Viognier Roasted Pork and Nectarines
Ingredients
- 2 (1 lb) pork loins
- 1/4 cup of BBq rub for pork, I like McCormick Grill Mates Pork Rub
- 2 Tbsp olive oil
- 1 cup of 2016 Sculpterra Viognier
- 6 sprigs of fresh thyme
- 2 Tbsp grainy mustard
- 4 nectarines, halved, pitted, and cut into wedges ( a little under-ripe is fine)
- Salt and pepper
Directions
Season the pork loins with the rub and place in a large resealable bag. Place in fridge and marinate the pork for at least 2 hours up to overnight.
Preheat the oven to 400 degrees F
Remove the pork from the bag and season with salt and pepper. In an ovenproof frying pan, heat to boiling over medium-high heat. Add the whole pork loins and cook, turning once, until browned about 4-5 minutes. Transfer to a plate.
Add the wine, thyme, and mustard to the pan, bring to a boil and stir to scrape up any browned bits on the bottom of the pan. Cook until the liquid is reduced by half about 3-4 minutes.
Return the pork to the pan along with the nectarines, place in the oven, and cook until the pork is tender and resisters 145 degrees F on a meat thermometer, 20-25 min.
Transfer the pork to a platter and cover with foil and let rest for 5-10 minutes, then slice the pork into medallions and place on plates with the nectarines. Remove the thyme sprigs from the sauce. Spoon the sauce over the pork. Serve a green salad or mashed potatoes on the side. My favorite recipe to pair with the pork is the arugula salad below.
Arugula Salad
Ingredients
- 4 cups of arugula
- 1 cup of feta cheese
- 2 Tbsp of roasted and salted sunflower seeds
- 2-3 Tbsp of homemade or store-bought balsamic dressing
Directions
In a large mixing bowl add all ingredients, toss, and serve.