La Posta Armando Bonarda

Product Description

Let the people of La Posta bring Argentina to you. The real people of La Posta, the growers, invite you to share the adventure, escapism and romance of Argentina in a fresh and modern way… A new collaboration with wine pioneer Laura Catena, La Posta is about celebrating some of the incredible small growers across Mendoza. La Posta is the tavern where growers gather to share a glass of wine and stories about the harvest before their daily siesta, and the single vineyard wines are all named after the individual growers: Armando, Glorieta and Pizzella. The wines are crafted by winemaker Estela Perinetti, expressing the hard work and skill of the growers. La Posta is Laura Catena’s project where she works closely with, and honours the growers of the grapes that go into this range of wines. These wines are all from sub-regions of Mendoza: Guaymallen, Tupungato and La Consulta. They all employ sustainable practices…

Intense ruby color with bright aromas of fresh red & black raspberries and subtle smoky oak notes. The flavor of freshly-crushed raspberries is echoed on the palate, along with notes of leather, dark chocolate, and a touch sandalwood on the finish. Though quite rich and hedonistic, the seamless structure of this wine makes it a candidate for drinking now…

Grower: La Posta
Grape Variety: Bonarda
Style: Savoury and Smoky
Country: Argentina
Appellation: Mendoza
Vintage: 2016/17
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl

Glazed Pork Tenderloin with Cilantro-Jalapeño Salsa

Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 8

INGREDIENTS

Glazed Pork //

1 tablespoon vegetable oil
1 tablespoon minced onion
1 garlic clove, minced
7 ounces honey/maple paste
1/2 cup water
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon cayenne pepper
Salt
2 3/4-pound pork tender-loins
Cilantro sprigs, for garnish

Salsa //

1/2 cup chopped cilantro
1/3 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup minced onion
2 tablespoons chopped chives
2 jalapeños, minced
1 garlic clove, minced
Salt

1. Heat the oil in a small saucepan. Add the onion and garlic and cook over moderate. heat, stirring, until softened, about 1 minute. Reduce the heat to low.
2. Add the paste and water and cook, stirring, until the paste has dissolved, about 5 minutes. Stir in the soy sauce, ketchup and cayenne. Season with salt.
3. Set the pork tenderloins in a 9-by-13-inch glass baking dish and brush them all over with half of the guava glaze.
4. Light a fire or heat a grill pan over moderate heat. Grill the pork, turning and brushing with the remaining glaze, until browned on all sides and cooked through, about 15 minutes.
5. Transfer the pork to a cutting board, cover loosely with foil and let stand for 10 minutes.
6. In a bowl, mix the cilantro, oil, vinegar, onion, chives, jalapeños and garlic. Season with salt.
7. Thinly slice the pork. Garnish with cilantro sprigs and serve with the salsa.