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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Pinot Blanc

Also indexed as:Pinot Bianco
Pinot Blanc: Main Image

A close relative to Pinot Gris, Pinot Blanc is similar to its cousin in both flavor profile and where it is produced but is generally considered secondary in importance and popularity. Relatively mild in flavor, it is considered a good apértif wine—light, neutral, and versatile.

Flavor Descriptors

The flavors of Pinot Blanc tend to fall between those of Pinot Gris and Chardonnay, two popular varietals to whom it is related. Although not as intense aromatically as Pinot Gris, it typically offers green apple, melon, and pear fruit flavors, stony mineral notes, and hints of baking spice and almonds. While rarely sweet, it can take on a honeyed flavor profile and texture despite its bright acidity. It is generally not oaked.

Food Pairings

Italian

Antipasti, shrimp, bean salad, light fish dishes.  

Alsace, France

Onion tart, pork sausages and sauerkraut, well sauced chicken. 

New World

Salmon, scallops, light chicken and pork dishes.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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