Fall Creek Grilled Pork Loin with Rosemary Breadcrumb Coating

  • 6 ½ lb. Pork Loin
  • ¼ c. Fall Creek Wine Foods Chenin Blanc Mustard or other coarse grain mustard
  • 2 T. canola oil
  • ¼ c. FALL CREEK Vineyards Granite Reserve Cabernet Sauvignon
  • Sea salt and fresh cracked pepper
  • olive oil for basting

1.  Trim off silver skin and any excess fat from pork loin and cut the length of the pork loin into two equal portions.

2.  Whisk together mustard and oil.  Brush mixture on all surfaces of two pieces of pork..  Salt and pepper meat.

3.  Place meat on hot grill for approximately 8 minutes to sear and brown.  Turn meat over on grill and baste with wine/oil/mustard mixture.  Grill 2nd side approximately 8 minutes; meat should be pink when removed from fire. Turn meat as needed to prevent charring.

Breadcrumb Coating:

  • 5 T. fresh rosemary, finely minced
  • 2 c. breadcrumbs
  • 4 T. garlic, finely minced
  • 5 T. olive oil

 1.  Preheat oven to 350 degrees.

2.  Combine rosemary, breadcrumbs, garlic and olive oil; put meat in roasting pan and pat mixture on top of both pieces of pork loin.

3.  Put meat in oven and roast approximately 10-15 minutes until slightly pale pink.  Remove from oven and let sit for 5 minutes before carving.

Susan Auler, co-owner of Fall Creek Vineyards, developed this recipe.

Pair with Fall Creek Vineyards Granite Reserve Cabernet Sauvignon or  Fall Creek Vineyards Chardonnay

Serves 10 – 12 persons


Recipe developed by Susan Auler, co-owner of  FALL CREEK Vineyards

Fall Creek Avocado Soup

Avocado Soup with Minced Tomatoes and Chipotle Cream

Avocado Soup:

  • 2 peeled avocados, sliced
  • 1 green onion (white part only), sliced
  • 1 ½ cups boiling water with 2 chicken bouillon cubes dissolved
  • ½ cup sour cream
  • 1 cup half-and-half
  • 2 T. Fall Creek Vineyards Sauvignon Blanc
  • salt to taste

Chipotle Cream:

  • 2 Chipotle peppers (in adobo sauce)
  • ½ sour cream
  • green onion tops sliced very thin

1. Combine ingredients in blender and puree until smooth.
2. Chill for minimum 2 hours.
3. Combine chipotle peppers and sour cream in Cuisinart and blend well.
4. Garnish with Chipotle Cream and green onion tops sliced very thin.

This recipe was developed by Susan Auler, co-owner of Fall Creek Vineyards, and it is a perfect match with Fall Creek Vineyards Sauvignon Blanc, Riesling or Chenin Blanc.

Yield: 4 cups of soup Serves 4-6

Fall Creek Vineyards Pear & Lemon Custard Tart

Tart Crust

  • 12 T. (1 ½ cup) unsalted butter
  • 1 ½ cups plus 2 T. all-purpose flour
  • ½ cup light brown sugar
  • ½ tsp salt
  • Sprinkle of cold water

 Preheat oven to 350 degrees F.  Slice butter into a dozen or more pieces into food processor.  Add flour, brown sugar and salt; process all ingredients until consistency of oatmeal.  Sprinkle cold water over crust mixture if needed to bring together in a ball while processor is pulsing.  Empty mixture into tart pan and spread evenly over pan, patting smooth on bottom and forming crust on sides of tart pan.  Bake tart in middle of oven for 10 minutes until light brown.  Remove tart crust and reduce oven to 300 degrees.

Lemon Custard with Pears

  • 5 large eggs
  • 1 ½ cups granulated sugar
  • 1/3 cup all-purpose flour
  • ¾ cups fresh lemon juice (3 large lemons) and zest
  • 3 crisp pears
  • 3 T. confectioners’ sugar
  • Blueberries or raspberries for garnish

In bowl whisk together eggs and sugar mixed with flour until combined well.  Stir in lemon juice and pour mixture over hot pie crust, after it is removed from oven. Peel and slice pears and toss with lemon zest.  Place pear slices in concentric circles around custard filling in tart crust and dust with confectioners’ sugar. Bake tart in middle of the oven until custard is set, about 30-35 minutes.  Garnish with blueberries or raspberries and serve.

Serve with Twin Springs Sweet White Wine.

Recipe developed by Susan Auler, co-owner of  FALL CREEK Vineyards

Fall Creek ED’s Blue Cheese Slaw with Fuji Apples

  • ¼ head red cabbage, shredded (approximately 1 ½ cups)
  • 1 head of Napa cabbage, shredded with hearts removed (approximately 4 – 5 cups)
  • ¾ tsp. sea salt
  • ½ tsp. coarsely ground black pepper
  • 8 T. olive oil
  • 4 T. apple cider vinegar
  • 2 T. Balsamic vinegar
  • 1 T. FALL CREEK Chenin Blanc Mustard
  • 3 T. sugar
  • 1 Fuji apple, cored, sliced and cut in thin sticks
  • 8 oz. crumbled blue cheese

 Finely shred both cabbages by slicing with sharp knife.  In large bowl whisk the rest of the ingredients, except the apples and blue cheese, until dressing is well blended. Keep apple sticks in acidulated water to keep from turning brown. Toss dressing with cabbage just before serving and add/crumbled blue cheese and apples, tossing well.

Optional presentation: serve in small tortilla cups that have been deep fried in peanut oil; top with grilled fish or chicken.

Serves 8 as salad course or grilled fish or chicken may be added on top for a heartier first course.

Wine Pairing:  Fall Creek Vineyards Chardonnay or Sauvignon Blanc.

 This recipe was developed by Ed Auler, co-owner of Fall Creek Vineyards, as he enjoys eating all kinds of slaw several times a week. 

Fall Creek Vineyards Basil Lemon Cream Farfalle and Shrimp

Preparation Time: 45 minutes

Yield: 6 servings

  • 4 quarts water
  • 3 tablespoons salt
  • 1 ½ pounds shrimp, shelled
  • 2 tablespoons pickling spice
  • ½ cup unsalted butter
  • ¼ cup Fall Creek Vineyards Chardonnay
  • Juice and zest from one large lemon
  • 1 tablespoon minced shallots
  • 2 teaspoons minced garlic
  • 2 cups cream
  • ¾ cup grated Parmesan cheese
  • ½ teaspoon salt, or more to taste
  • 4 quarts boiling water
  • 2 tablespoons salt
  • 1 pound farfalle pasta
  • 1 tablespoon finely minced basil
  1. Add 3 tablespoons salt to 4 quarts of water. Bring to a boil.  Add shrimp and pickling spices; return to a boil and cook until shrimp turn pink and curl.
  2. Pour shrimp into colander and wash off pickling spices.  Drain well.
  3. Melt butter in saucepan with wine, lemon zest and juice. Add shallots and garlic; cook until soft. Add cream and Parmesan cheese, whisking to emulsify. Add salt to taste.  Turn off heat.
  4.  In pot of boiling water add 2 tablespoons salt and stir until dissolved.  Add pasta and cook until tender. Drain into colander.
  5. Combine shrimp and pasta with cream sauce and fold in basil. Heat slowly and serve.

Recipe developed by Susan Auler of Fall Creek Vineyards

Pair with Fall Creek Vineyards Chardonnay, Sauvignon Blanc or Chenin Blanc.

Truth Serum

Fill shaker with ice

  • 1.5 oz Titos Vodka
  • 3 oz. Riunite Moscato/Trebbiano
  • Squeeze & Drop (1) half Lemon
  • 2 dash Peychauds bitters

Garnish Mint spring and strawberry slice