Cherry Mostarda with Pork Loin

Serves 6
Brian Streeter
Pairs well with:
Cabernet Sauvignon, Napa Valley

View the cooking video to learn our Chef Streeter uses an outdoor grill for creating this succulent dish pairing with our Napa Valley Cabernet Sauvignon.


2 lbs. Bing cherries, pitted and cut in half
1/2 bottle red wine
1 c. sugar
1/4 c. red wine vinegar
1 T. ground mustard
2 T. mustard seed
1 T. mustard oil* (optional)
1 tsp. salt


Bring red wine and sugar to a boil in a large non-reactive saucepan. Reduce by half. Whisk together the vinegar and ground mustard. Add to the reduced red wine and sugar along with the mustard seed and cherries. Continue cooking until the cherries start to collapse and the liquid thickens. Stir in the mustard oil, salt and cool. Taste and adjust seasoning with a little red wine vinegar or salt if necessary. Serve alongside of smoked pork loin.

Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.

  • Look for mustard oil in a store that carries ingredients for Indian cooking.

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