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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

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Dec 18th, 2014

Pork

Sauvignon Blanc and Fumé Blanc

Also indexed as:Fume Blanc
Sauvignon Blanc and Fumé Blanc: Main Image

A popular and common white found worldwide, Sauvignon Blanc offers a crisp, clean profile with vibrant acidity and a refreshing citrus fruitiness.

“Fumé Blanc” is a name invented by California winemaker Robert Mondavi as a way to distinguish his softer oakier style from the classic un-oaked leaner versions. 

Flavor Descriptors

Almost always quite dry, this typically offers a range of tangy citrus flavors from grapefruit to lime to gooseberry and often a pronounced green grassiness.

Food Pairings

France (Loire Valley, Bordeaux)

Picnic fare, cold chicken, goat cheese, oysters, and scallops.

New Zealand

Shellfish, mildly spicy Asian dishes, asparagus, and lemon risotto.

Americas (especially California)

Roast chicken, pork chops, grilled fish.

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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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