Cabernet Pork Strips

I really miss my kids working here with me. It was so much fun having them here during Christmas, I am a very lucky man to have them. This week I debuted my latest grapeseed creation - Cabernet Pork Loin Strips. I use the jam/spread that I made from the Cabernet skins instead of the seed. It took me a while to make it look presentable. The meat is cooked in a small portion of butter and then a couple of spoonfuls of the Cabernet. Because it is in strips, the meat cooks through quickly and stays moisty tender. It gives the pork a little sweetness but the real surprise is when after a couple fork fulls the cabernet starts to take over the senses. It is served over a bed of rice pilaf which takes on the flavor of the sauce made from the cooking of the pork (buttery sweet). This is surrounded by slices of cooked apples. It really is a good combination. Also in my creating this dish I tried lots of different wines with it and found that the Platinum #3 from Kestrel is a perfect match. It has a honey flavor that is wonderful with the way that the pork is prepared. I have served it about a dozen times now and have the cooking technique down fairly well.
Now for the lamb creation...