Pork with Icewine Cream Sauce and Wine Jelly

By / Food / January 10th, 2012 / Like


This recipe is courtesy of Harbour Estates Winery in Jordan Station, Ontario. Although this icewine cream sauce is fabulous with pork, don’t be afraid to try it with veal or even chicken. The cream makes this dish feel extremely luxurious while the icewine gives the sauce more sweet and fruity nuances than would be there otherwise. Adding icewine instead of honey or sugar to a recipe is the latest chef-driven trend in Canadian cuisine. Give this one a try when entertaining special company.

Pork with Icewine Cream Sauce and Wine Jelly

Any size pork tenderloin cooked to desired wellness and cut into small slices.
3 cups heavy cream
1/2 to 1 cup Cabernet Franc Icewine
1 to 2 tablespoons wine jelly
Blue cheese

1. Pour heavy cream and Icewine into a pot and simmer. Stir occasionally. When cream has reduced to desired thickness, remove from heat and let cool. The sauce will slightly thicken some more.

2. Place a slice of pork tenderloin on a slice of bread. On top, put a spoonful of cream sauce and a dollop of jelly. Place a small amount of blue cheese on top of the jelly.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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