Smoked Eola Hills Pork Loin with Rosemary Arancini & Spring Cherry Sugo | 2023 Lucky River Pinot Noir
ROSEMARY ARANCINI INSTRUCTIONS
1. In a medium saucepan or a high walled saute pan begin to heat the olive oil to 350
degrees.
2. In a mixing bowl combine the cooked arborio rice, parmesan cheese and rosemary.
Mix until all ingredients are combined, start to form 2 oz balls and set aside.
3. Create a breading station in 3 separate bowls with the flour to start, whipped eggs in
the middle, and panko at the end. Season the panko with salt.
4. Dredging each risotto ball through the flour, then to the egg and finishing it off with
the panko. Setting aside and making sure each risotto ball is fully covered in panko.
5. Using a slotted spoon, slowly add 4 at a time arancini to the hot oil and cook until
golden brown.
6. Season with a little salt and serve warm.
SPRING CHERRY SUGO INSTRUCTIONS
1. Combine all ingredients in a small saucepan over medium heat and cook until the
shallots are soft and the cherries begin to break down.
2. Remove from heat and blend until smooth.
APPETIZER SET UP
– Crisp arancini (12)
– 12 1 oz. slices of cooked pork tenderloin
– Spring cherry sugo
ASSEMBLY
– Placing the pork slice atop the arancini and using a toothpick or skewer to hold it in place.
– Use a small spoon to dollop a little of the cherry sugo, finish with microgreens, and serve.
