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This is one of my signature dish. In my opinion, you should throw yourself at the market and prepare those pork terderloins stuffed with apples, goat cheese and spinach as soon as possible! I always serve this dish with my famous Dijon mustard and apple beer sauce. Note that I wrote 40 minutes of cooking time because of the sauce but the best is to prepare it while the pork is cooking in the oven!
The type of meals that we can pair with reds of whites! The herbal character of sauvignon blanc will be perfect with the spinach and it's acidity will nicely echo with the goat cheese.
The cabernet-franc from the Loire can be an excellent add-on in red for this type of meal, it has subtil notes of herbs and a nice acidity.
With this lactone-rich dish (pork and cheese), this lactobacillac acid beer will evoke the lactic side of the dish. Its American hops will bring aromas of tropical fruits that will be paired well with the apple of the recipe. Why deprive yourself of a good beer and light meal?
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