Roast Pork Loin with Fennel Salad
Tory Miller works with the Uplands Cheese Company's co-owners, Mike and Carol Gingrich, to raise pigs that taste of Wisconsin terroir—they're fed local apples, hickory nuts and acorns, as well as whey and cream from the dairy. The addition of brown sugar and mixed spices to the brine for this pork loin enhances the meat's natural sweet, spiced flavor. More Pork Recipes
The first impulse might be to pair this roast pork loin with a red wine, but Michael Kwas, wine director at L'Etoile, prefers to serve it with a vibrant white wine like an Albariño. The wine has enough acidity to cut through the richness of the meat and also goes nicely with the citrusy fennel salad.