Adults only (21+)

This website contains adult material and is only suitable for those 21 years or older. Click Enter only if you are at least 21 years of age.

or Exit
Skip to Content

Check out our featured wine of the month – Pinotage Reserve! 25% off cases with code PINOTAGE25

Search Kennedy Cellars Winery 0
Kennedy Cellars Winery
Menu
  • Search
  • My account
  • 0 You have 0 items in your cart
Kennedy Cellars Winery
  • My account
  • 0 You have 0 items in your cart
  • Our Story
    • Our Story
      Meet the Team
      Partner Vineyards
  • Visit Us
    • The Tasting Room
      Attend an Event
      Host an Event
      The School of Wine
  • Our Wines
    • Shop Red Wines
      Shop White Wines
      Shop Signature Blends
      Shop Fruit Wines
      Where to Buy
  • Join Cellars' Society
  • The Wine Down
  • Customer Support
  • My account
  • 0 You have 0 items in your cart

My shopping cart

Your cart is currently empty.

Continue Shopping
Hit space bar to expand submenuOur Story
  • Our Story
  • Meet the Team
  • Partner Vineyards
Hit space bar to expand submenuVisit Us
  • The Tasting Room
  • Attend an Event
  • Host an Event
  • The School of Wine
Hit space bar to expand submenuOur Wines
  • Shop Red Wines
  • Shop White Wines
  • Shop Signature Blends
  • Shop Fruit Wines
  • Where to Buy
Join Cellars' Society
The Wine Down
Customer Support

© 2022 Kennedy Cellars Winery

Welcome to Kennedy Cellars!

Join our family of wine enthusiasts to receive product updates, pairing ideas, recipes, coupons and more! + Save 10% on your first order.

Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
  • by Danny Roberts
  • Jun 16, 2022

Perfect Pairings for Pinotage

  1. Home
  2. The Wine Down
  3. Perfect Pairings for Pinotage
Pinotage Reserve
  
Check out June's wine of the month: Pinotage Reserve! A cross between Pinot Noir and Cinsault, it's the perfect summer wine. Here are two of our favorite recipes that pair perfectly with this smoky signature varietal.
   
During the month of June, save 25% on cases or if you're a Cellars' Society member, you can save 20% on a single bottle purchase.*
  

   

Honey Glazed Garlic Pork Loin

FOR THE PORK LOIN

3- pound pork loin

1 tablespoon olive oil


FOR THE SPICE RUB

1 teaspoon sweet paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

salt and fresh ground pepper, to taste  

  

FOR THE HONEY GARLIC GLAZE

4 cloves garlic, minced

1/4 cup honey

3 tablespoons low-sodium gluten free soy sauce

1 tablespoon dijon mustard

1 tablespoon olive oil


FOR THE VEGETABLES

1 tablespoon olive oil

1 pound brussels sprouts, cut in half

1 pound butternut squash, peeled, seeds cleaned out, and cut into

1-inch cubes (you can also buy pre-cut butternut squash)


Method:

  1. Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
  2. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  3. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
  4. Take the spice mix and rub it all over the pork loin.
  5. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
  6. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
  7. Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
  8. In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer. 
  9. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
  10. Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.
    
    
   

Grilled Chilean Sea Bass

INGREDIENTS

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon paprika

lemon pepper to taste

sea salt to taste

2 pounds sea bass

3 tablespoons butter

2 large cloves garlic, chopped

1 tablespoon chopped Italian flat leaf parsley

1 ½ tablespoons extra virgin olive oil

  
Method:
  
  1. Preheat grill for high heat.
  2. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
  3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
  4. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.
←  Back to The Wine Down
Share Tweet Pin it

Leave a comment

Please note, comments must be approved before they are published

  1. Home
  2. The Wine Down
  3. Perfect Pairings for Pinotage
Invalid password
Enter

Footer menu

  • Search
  • Ask us Anything
  • Our Story
  • Our Wines
  • The Tasting Room
  • Join Cellars' Society
  • Terms of Service
  • Refund policy

newsletter

Join our family of wine enthusiasts to receive product updates, pairing ideas, recipes, special offers and more!

Kennedy cellars

839 13th Street, Hammonton, NJ 08037

Friday through Monday, 11am-4pm

Food Service: 11am- 3pm

Wine Service: 11am - 3:30pm

© 2022 Kennedy Cellars Winery | Powered by Shopify

  • American Express
  • Apple Pay
  • Diners Club
  • Discover
  • Facebook Pay
  • Google Pay
  • Mastercard
  • PayPal
  • Venmo
  • Visa