Getting into the swing of things tonight – herb crusted pork loin, pumpkin puree, lentils. A fancier than usual Wednesday night dinner with big impact and not an exponential amount of effort compete with a pairing.
It would be easy to simply season the port loin and allow it to roast away in the oven. The pumpkin needed time to cook on the stove. The additional step to roll the loin in finely chopped parsley and lemon zest added a layer of herbal depth to the meal without adding extra time to the execution.
Pork and apples are a classic match. Roasted apples in place of the pumpkin would have been a simple substitution. Instead, a local favorite graced the table. The Elder and Oak cider from Locust Cider paired beautifully with the sweetness of the pork and pumpkin. This cider is on the drier side. The berry and apple flavors meld well with the balancing structure and acidity to compliment the complex flavors of the meal. The cider’s violet hue brings another element of color and light to a more than satisfying meal.