steak,texas wine, wine trails

wine marinated pork filet
Shown served with a Squash Medley

By: Thomas M. Ciesla

Preparation time: 1 1/2 hours
Serves: 4



  • 4 1" thick pork filets
  • 1 Butternut Squash, peeled and sliced into 1" square strips
  • 2 Zucchinni Squash, peeled and cut into 1" square strips
  • 2 Yellow Squash, peeled and cut into 1" square stripe
  • Olive oil
  • 1 bottle of Chenin Blanc
  • 1 can of vegetable broth
  • 1/4 cup of lime juice
  • garlic pepper
  • garlic, sliced
  • 2 tablespoons of capers
  • 1 teaspon oregano
  • 1 teaspoon of basil
  • salt & pepper
  • 2 springs of fresh rosemary

Pork Filet Preparation:
Place fillets in a casserole pan, salt and pepper as required. Pour rosemary sprigs and Chenin Blanc into pan until almost to the top of the filets. Cover and marinate in refrigerator -- overnight is best -- but at least for 6 hours.

To Cook:
Remove filets from casserole dish, reserving half of the wine marinade. Pour olive oil into a large skillet and bring to medium heat, then add filets and cook each side until it begins to brown. Lower heat, add vegetable broth and half of wine marinade. Cover and simmer for 40 minutes. Uncover and add garlilc and capers. Pour in remainder of wine marinade and cook uncovered over medium heat to reduce broth.

Squash Preparation
Peel and slice all squash into approximately 1" square strips. In a large bowl add 1/2 cup of olive oil, lime juice and squash. Toss with tongs to fully coat then add basil, oregano, garlic pepper and a pinch of salt and toss again, coating completely with the herb mixture. Set in refrigerator 1/2 hour.

To Cook
Place squash in a casserole dish coated with olive oil, making sure to place squash as evenly as possible on the bottom of the dish for even cooking. Place casserole dish in pre-heated 350 degree oven for approximately 30 minutes, or until squash are tender to the fork.

To Serve
Place fillets on plate and drizzle wine/caper reduction sauce. Add squash medley and serve.

Wine: Viognier