Grilled Herb & Dijon Pork with Roasted Beet, Burrata & Arugula Salad
Earthy roasted beets, creamy burrata, peppery arugula and grilled pork tenderloin come together in this colorful, satisfying recipe from our Estate Sommelier, Rachel Thralls. A bright honey-white wine vinaigrette keeps the salad fresh, while Dijon, rosemary and thyme add savory depth to the pork. Rachel pairs it with our newly released 2024 5 Wells Vineyard Pinot Noir, whose bright cherry and cranberry fruit, savory character and baking spices complement everything from the sweet roasted beets and toasted pumpkin seeds to the smoky char of the grill. It's an elegant pairing that still feels wonderfully unfussy, equally at home at a weekend dinner or around the table with friends.
Serves 4
Ingredients:
For the salad
3 medium beets, ideally a mix of red and golden
5 oz baby arugula
8 oz burrata
⅓ cup pumpkin seeds, toasted
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Finely grated lemon zest, for finishing
Honey–White Wine Vinaigrette
3 tbsp extra-virgin olive oil
1½ tbsp white wine vinegar
1 tsp honey
½ tsp Dijon mustard
¼ tsp kosher salt
Freshly ground black pepper
Directions:
1. Preheat oven to 400°F. Trim the beets and place each on a piece of foil. Drizzle lightly with olive oil, season with salt and wrap individually. Roast for 45–60 minutes, or until easily pierced with a knife. Allow to cool slightly, then rub off the skins and cut into wedges.
2. Whisk together the white wine vinegar, honey, Dijon, salt and pepper. Slowly whisk in the olive oil until emulsified. The vinaigrette should taste bright and tangy with just a subtle hint of sweetness.
3. While the beets are still slightly warm, toss them with 1–2 teaspoons of vinaigrette and allow them to sit for about 10 minutes.
4. Toast the pumpkin seeds and splash of olive oil in a skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Season with a small pinch of salt and cool.
5. Lightly toss the arugula with enough vinaigrette to just coat the leaves and arrange on a serving platter. Nestle the roasted beet wedges throughout the arugula. Tear the burrata into generous pieces and arrange between the beets. Sprinkle generously with toasted pumpkin seeds.
6. Finish with a little additional vinaigrette, flaky salt, freshly cracked black pepper and a light grating of fresh lemon zest over the salad.
Grilled Herb & Dijon Pork Tenderloin
To serve with Roasted Beet, Burrata & Arugula Salad
Serves 4
Ingredients:
1½–2 lbs pork tenderloin (usually 2 tenderloins)
3 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
2 cloves garlic, finely minced or grated
1 tbsp fresh thyme leaves, chopped
1 tsp fresh rosemary, finely chopped
1 tsp kosher salt
½ tsp freshly ground black pepper
Directions:
1. Pat the pork tenderloins dry and trim away any silver skin. In a small bowl, combine the olive oil, Dijon, garlic, thyme, rosemary, salt and pepper. Rub the mixture evenly over the pork. For the best flavor, cover and refrigerate for 1–4 hours. If you're short on time, even 20–30 minutes while the grill heats will work. Remove from the refrigerator about 20 minutes before grilling.
2. Preheat the grill to medium-high, about 400–425°F. Place the tenderloins over direct heat and grill for about 12–16 minutes total, turning every 3–4 minutes so you develop a nicely browned exterior on all sides. Remove when the thickest part reaches 140–145°F.
4. Transfer to a cutting board and loosely tent with foil. Rest for 8–10 minutes, then slice into approximately ½-inch medallions.
5. Arrange the sliced pork alongside the Roasted Beet, Burrata & Arugula Salad with Toasted Pumpkin Seeds & Honey–White Wine Vinaigrette.
Pair with: 2024 Dutton-Goldfield 5 Wells Pinot Noir
The bright Bing cherry and cranberry complement the earthy sweetness of the roasted beets, while the wine's savory character and baking spices echo the toasted pumpkin seeds. Its bright acidity cuts through the creamy burrata, and the supple, round finish works beautifully with the peppery arugula and tangy vinaigrette.
The grill adds a subtle smoky, savory char that complements the Pinot's savory character and cinnamon/nutmeg baking spices. Dijon, rosemary and thyme add complexity without overwhelming its bright Bing cherry, cranberry and floral notes, while the relatively lean pork lets the wine retain its freshness.
Recipe Prepared by: Rachel Thralls, Certified Sommelier
