Pork Milanese

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 4-6


Pork Milanese: 
1 ½ pounds pork tenderloin, sliced into ½-inch thick rounds 
Salt and pepper 
1 cup all-purpose flour 
3 eggs, scrambled 
8 ounces finely crushed saltine crackers 
Oil as needed for frying  
Dijon Mustard Sauce: 
1 cup J Pinot Gris 
4 crushed allspice seeds 
1 bay leaf 
1 teaspoon roasted chicken Glace 
1 cup heavy cream 
2 tablespoons Dijon mustard 
1 tablespoon whole grain mustard 
Salt to taste 
Chopped parsley for garnish (optional)

Roasted Asparagus: 
1 ½ pounds asparagus, cleaned and cut into 2-inch segments 
2 teaspoons extra virgin olive oil 
Salt and pepper to taste  
Roasted Trumpet Royal Mushrooms: 
3 tablespoons extra virgin olive oil 
1 tablespoon Balsamic vinegar 
¼ teaspoon salt 
½ pound Trumpet Royal mushrooms,
    cut into large pieces about ½-inch thick


Pork Milanese: 
Season pork lightly with salt and pepper. Place flour in a shallow dish; place eggs in another shallow dish and saltine crumbs in a third dish. Dredge pork in flour, then dip in egg, then dredge in cracker crumbs. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 ½ minutes or until lightly browned. Turn over; cook 2 ½ minutes or until done. Serve with Dijon Mustard Sauce, vegetables and lemon wedges.
Dijon Mustard Sauce: 
In small saucepan over medium-high heat, combine Pinot Gris, allspice, bay leaf and chicken glace; reduce to at least half. Strain through a fine mesh chinois or other strainer, then return to pan. Add cream; cook until lightly thickened. Add mustards and adjust seasoning to taste.
Roasted Asparagus: 
Preheat oven to 425 degrees. In a large bowl, toss asparagus with oil to coat. Place asparagus on a large sheet tray; season lightly with salt and pepper. Roast in oven 10 minutes; remove from oven.
Roasted Trumpet Royal Mushrooms: 
Preheat oven to 425 degrees. In a large bowl, whisk oil and vinegar with salt. Add mushrooms; toss to coat evenly. Pour mushrooms onto a large sheet tray and roast for 20 minutes, stirring every 5 minutes. Remove from oven.    

Divide asparagus and mushrooms among dinner plates. Top portions with pork medallions. Drizzle mustard sauce over pork on each serving. Place a lemon wedge on each plate and serve.


Suggested Pairing: