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Chef-of-the-Month Recipe

July 25th, 2010

Open since 2006, The Pinnacle at Falkner Winery offers great panoramic views, outstanding Mediterranean-style food, and high-quality service. This beautiful restaurant is open for lunch 7 days a week and was also awarded “Best Restaurant of 2008” from Inland Empire Magazine!

PORK SIRLOIN WITH WHOLE-GRAIN MUSTARD SAUCE

Courtesy of Chef Gianni Ciciliot

INGREDIENTS:

pork sirloin, lightly breaded

asparagus

balsamic vinegar

For whole-grain mustard sauce: 1 ounce of chopped shallots, 1 ounce of chopped garlic, 2 tablespoons of whole-grain mustard, ½ cup white wine, 1 ounce of golden raisins, ½ cup of chicken stock, 3 tablespoons of olive oil

PREPARATION

Sauté shallots, garlic, and raisins on medium heat in oil until soft.  Add white wine and reduce by half.  Add chicken stock, reduce heat to low, and simmer for 3 mins.  Add mustard, salt, and pepper to taste.  Pan saute breaded pork loin until medium, about 4 minutes on each side. Pour mustard sauce on top and serve with grilled asparagus glazed with balsamic vinegar.  Enjoy!

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The Pinnacle is open Monday through Thursday from 11:30am to 3:30pm and Friday through Sunday from 11:30am to 2:30pm. Reservations can be made online or by calling 951-676-8231 x1.

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