Mustard-Roasted Pork Loin with Squash Polenta
Chef Ignacio Mattos prefers eating meat with mustard. "I can be very polite if I'm in a restaurant," he says, "but when I'm by myself, I really like mustard." Here he spreads it on simple but beautiful pork roast before cooking, sprinkling the meat with coarsely ground black pepper to create a pungent crust. Slideshow: Perfect Pork Roasts
Estela's wine director Thomas Carter pairs the dish with a full-bodied, fruity sparkling rosé, the NV René-Henri Coutier Champagne Brut Rosé Grand Cru. The NV Fleury Pere & Fils Rosé de Saignée Brut is another good pick.