We are all moved in and it’s time to get back to it! I am continuously amazed at mine and my husband’s ability to unpack a whole house and be able to call it home in 24 hours. Granted, we moved the little things gradually over the last few weeks, but that didn’t mean it all got unpacked and that there wasn’t a few boxes of “I don’t know, chuck it in here!” that had to be dealt with. Not to mention the super heavy boxes of wine and books. We had some amazing friends who could help us this weekend with the big furniture, and thank goodness for them. We couldn’t have done this move without the labor of the NPS crew and the boxes from OCPS. We did it!

This week we’re throwing it back to the first week of May. Yes, almost a whole month ago. Have I mentioned we’ve been busy? As we all know, red wine is my nemesis. When this unfamiliar one popped up, I asked Jen over at Grape Juice Mom what would go with it, and she recommended pork. I found an awesome recipe fora Cajun spiced pork loin, and it did not disappoint! Since I’m from the south, you can say “Cajun spiced” anything and I’ll try it. This recipe requires marinating time, so heads up. I started my marinade that morning and cooked later that evening. The recipe has some carrots and onions, but I like more vegetables with my meal than just that, so I made a mustard dressing to go with a simple arugula and cherry heirloom tomato salad.

Cajun Spiced Pork

Marinade

• 1/4 c Dijon mustard
• 1/4 c grainy mustard
• 1 lemon- juiced and zested
• Fresh thyme
• 2 tbsp unsalted butter, softened
• 4 lb boneless pork loin roast
• 2 tbsp canola oil
• Salt

In a big dish, combine the mustards, lemon zest, lemon juice, butter, and thyme sprigs. Place the pork loin in the dish, and cover with the marinade. Cover and refrigerate for at least 4 hours, preferably more.

Once you’re done marinating, heat the canola oil in a cast iron skillet. If you don’t have cast iron, use another heavy bottomed pan. Remove the pork from the marinade, removing all thyme sprigs from the pork itself and reserving the rest of the marinade. Then season it on all sides with salt. When the oil starts to smoke, remove the pan from the heat and add the pork. Sear on all sides for about 3 minutes per side. We went back and seared ours again because the marinade prevented a good sear the first time around.

Spice Mixture

• 1 tsp cayenne pepper
• 1 tsp dry mustard
• 1/2 tsp ground ginger
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1 yellow onion, halved and thinly sliced
• 4 carrots, sliced
• 2 tbsp red wine vinegar

Pre-heat oven to 350 F. Mix the cayenne, dry mustard, ground ginger, paprika, and coriander in a large baking dish. When the pork is done searing, roll it in the spice mixture until fully coated. Place pork in the middle of the baking dish and surround with onions and carrots. Roast in the oven for 45-50 minutes. Allow it to rest about 10 minutes before serving.

While the pork is resting, put any remaining marinade in a skillet and heat on low until simmering, add the red wine vinegar and 1/2 c water. Allow this mixture to return to a simmer, and then go on to a rolling boil. In the end, it should be thick enough to coat the meat. Serve over the meat and vegetable mixture. It should be thick enough to coat the meat. Serve over the meat and vegetable mixture.

Carignan 

Carignan  is a French grape, and is usually used there as a blending grape. It used to be considered a “low quality” grape, but is being reworked into some fantastic wines! One of the main perks of this wine is how budget-friendly it is! Usually, it is between $10-$15, which is a major plus. I found it very similar to a Pinot Noir in it’s drinkability (for me) but with an added headache factor, which was unwelcome because I enjoyed this wine! It was very fruit forward, with just the touch of licorice. It wasn’t very tannin forward, but had a super smooth finish that made you ready for the next sip. Because it is so mild in tannins, it would go well with many things: like roasted turkey (hello, Thanksgiving!) or curred meats.

*Bonus* Mustard Vinaigrette

• 2 tbsp Dijon mustard
• 1.5 tbsp grainy mustard
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp white wine vinegar
• 1 c canola oil

Combine the mustard with the salt, pepper, and vinegar. Slowly whisk in the canola oil. Afterwards, I combined them all into a dressing jar and shook for a while before dressing the salads. It complimented the mustard in the pork really well, and gave us a nice appetizer!