Some friends of mine do a monthly wine-tasting. Every month someone chooses a region or type of wine. Everyone brings a bottle, and possibly some food. The host invites everyone over to his or her house, and makes sure there are enough glasses for everyone to taste. We stand around and pretend to discern the flavors of each wine.
Each wine is poured, and the back of the bottle description is read. These alone can be comedy for the night. I think what it really all boils down to is “thumbs up” or “thumbs down.” By the 5th bottle, they all taste the same, Delicious. The conversation by then veers away from wine. It really is my kind of wine tasting.
Of course one of my favorite parts is also the food. I love to see what people whip up to “pair with” the wine. May’s wine night was hosted by a women named Laura. She lives in a fabulous old home in Clifton, and provided some delicious eats. I know that girl spent some serious time putting these apps together…and it showed. One of my favorite foods was a mini-salmon burger that was Asian-inspired. The sauce had flavors of miso and rice wine vinegar. You bit into it and your tongue received a burst of flavor from the small piece of pickled ginger that was placed on the bottom. Ooooh boy. It was a party in my mouth. I love wine night!
By the end of each tasting, I have to admit that I have no idea what I liked best, more or less what I drank. However, I always leave with a smile on my face and sore cheeks from laughing. A sign of a good night.
These pork sandwiches were inspired by the salmon burgers I ate at this month’s wine night.
Mini Asian Pork Sandwiches
2 lbs Pork Tenderloin
1 bottle of Teriyaki Sauce
1/4 c mayonnaise
2 Tb Wasabi (Found in the Asian section of the grocery)
1 package Kings Hawaiian Bread Rolls
Place pork in a Ziplock bag.
Season with salt and pepper.
Pour in bottle of teriyaki.
Zip up bag and let sit at room temperature for 30 minutes.
Place tenderloin over medium direct heat and close.
Cook for 10 minutes and flip.
Cook for an additional 10 minutes.
While tenderloin is cooking, mix mayo and wasabi and set aside.
Remove from grill and place on a cutting board.
Let it rest for 10 minutes before cutting into it.
Cut each roll in half for sandwiches
Place a piece of pickled ginger on the bottom half.
Put two slices of tenderloin on top of ginger.
Top with a dollop of wasabi mayo.