Why it Works:
Each component plays a deliberate role in this sensory symphony - the late harvest Riesling's honey and stone fruit notes amplify the spice and vanilla in the candle, while the maple-glazed pork tenderloin creates a savory counterpoint. The brown butter pecan tart ties everything together, its nutty caramel notes bridging the gap between the candle's warm spices and the wine's golden character, while toasted pecans add a grounding depth that completes this carefully orchestrated cozy experience.
Drink Selections: Late Harvest Riesling
Dinner*:
Ingredients
½ cup pure maple syrup, not imitation or pancake syrup, divided (meaning you’ll use half at first and save half for later in the recipe)
¼ cup molasses, light or mild
1 tablespoon red wine vinegar
¼ teaspoon smoked paprika
¼ teaspoon ground ginger
¼ cup cornstarch
2 tablespoons sugar
1 tablespoon sea salt
2 teaspoons freshly ground black pepper
2 pork tenderloins, about 1.5 pounds each
2 tablespoons vegetable or coconut oil
Steps
Preheat the oven to 375 degrees F.
Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
Whisk cornstarch, sugar, salt, and black pepper in a small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
In a 12-inch nonstick skillet, heat the oil over medium-high heat, shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
Transfer the tenderloins to a lightly greased oven-proof wire rack set in a rimmed baking sheet. If you don’t have a rack that size, the tenderloins can be placed on a lightly greased baking sheet – the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.
Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in the thickest part of the tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in the thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.
While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it’s ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.
Dessert:
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For the Crust (makes 12 mini tarts):
1½ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
½ cup (1 stick) cold butter, cubed
1 large egg (pasture raised preferred)
2-3 tablespoons ice water
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For the Filling:
½ cup (1 stick) butter for browning
1 cup pecan halves, chopped (plus 12 whole ones for garnish)
3 large eggs (pasture raised preferred)
¾ cup brown sugar
¼ cup pure maple syrup (not imitation pancake syrup)
¼ cup honey
2 teaspoons vanilla bean paste (can substitute for vanilla extract)
¼ teaspoon salt
1 tablespoon bourbon (optional, adds depth)
Instructions:
1. Brown Butter:
- Melt butter in a pan over medium heat
- Cook until golden brown and nutty (about 5 minutes) - don’t burn it!
- Pour into bowl, cool completely
2. Crust:
- Pulse flour, sugar, and salt in food processor
- Add cold butter cubes, pulse until mixture looks like coarse crumbs
- Add egg and 2 tablespoons ice water, pulse until dough forms
- Form into discs, wrap in plastic, chill 30 minutes in the fridge
- Roll out and cut into 12 circles to fit muffin tin
- Press into greased muffin cups
- Freeze 15 minutes
3. Filling:
- Toast chopped pecans until fragrant, let cool
- Whisk eggs, brown sugar, maple syrup, honey, cooled brown butter, vanilla, salt, and bourbon if using
- Stir in chopped toasted pecans
4. Assembly:
- Preheat oven to 350°F
- Fill each crust about ¾ full
- Top each with a whole pecan (for decoration)
- Bake 18-22 minutes until filling is set but still slightly jiggly in center
- Cool in pan 10 minutes
- Carefully remove and cool completely on wire rack
