Merry Edwards Wines

Herb-Crusted Pork Roast with Pinot & Cherry Reduction — Listed Below these fields

Herb-Crusted Pork Roast with Pinot & Cherry Reduction

Pairs Well With


1 boneless pork loin roast, about 3½ pounds, tied
2 teaspoons kosher salt (or to taste)
2 teaspoons freshly ground pepper (or to taste)
2 tablespoons extra-virgin olive oil
½ cup total of fresh herbs (thyme, sage, parsley), finely chopped
1 cup Panko breadcrumbs
½ cup Dijon mustard
2 tablespoons grain mustard
2 tablespoons unsalted butter
Pinot and Cherry Reduction (recipe below)


Season the pork roast with salt and pepper. Cover with plastic wrap and let stand at room temperature for 1 hour. Preheat oven to 375°F.

In a small roasting pan over medium-high heat, warm the olive oil until almost smoking. Add the pork and sear on all sides, about 3 minutes per side.

In a food processor or blender, chop the herbs until fine. Combine the Panko crumbs and herb mixture in a bowl. In a separate bowl, mix the mustards together and then smear over the pork, covering all sides. Roll the pork in breadcrumb mixture and place on an oiled roasting pan.

Transfer the pan to the oven and roast until thermometer reads 135ºF for medium, about 1 hour and 15 minutes, or until done to your liking. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for about 10 minutes before carving.

Cut the pork into ½-inch slices and transfer to a warmed platter. Spoon some of the reduction over the roast, serving the remainder in a bowl alongside the roast. Garnish with sprigs of thyme. Serve immediately. I like to serve with roasted fingerling potatoes, a garden salad and roasted asparagus.

Pinot & Cherry Reduction


2 shallots, sliced
1 tablespoon olive oil
2 cups pitted and roughly chopped cherries
2 tablespoons honey
1 tablespoon chopped thyme
1 cup chicken or vegetable stock
2 cups Merry Edwards Flax Vineyard Pinot Noir
½ teaspoon orange zest
½ teaspoon kosher salt (or to taste)
1 teaspoon black pepper (or to taste)


In a frying pan over medium-high heat, sauté sliced shallots and cherries in olive oil until shallots start to brown.

Mix in stock, red wine, orange zest, honey, chopped thyme, salt and pepper. Cook, stirring often until liquid reduces by half. Add the butter, stirring thoroughly.

Our Maefield Guest House Host Julie Foley tasted the 2017 Flax Pinot Noir and was inspired to create Herb-Crusted Pork Roast with Pinot & Cherry Reduction. The recipe is designed to accentuate the cherry-herbal personality of our Flax Pinot.