Maple Glazed Pork Loin and Apples Paired with BV Georges de Latour Private Reserve Napa Valley Cabernet Sauvignon

Celebrate harvest season with Maple Glazed Pork Loin. This surprisingly simple recipe is perfect for all your fall get-togethers. The wine’s structured tannins and dark fruit pair beautifully with the caramelized maple glaze, while the subtle baking spice notes mirror the warmth of the dish.  

Ingredients 

• 1–1½ lb pork loin 
• Salt
• Freshly ground black pepper 
• Olive oil 
• 2 Tbsp maple syrup 
• 3 sweet-tart apples, cored and cut into wedges 
• 1 shallot, sliced  
• 2–4 fresh rosemary and thyme sprigs 
• 4 Tbsp butter, cubed 
• ⅓ cup dry apple cider 

Heat oven to 400°F. Dry pork with paper towel. Season with salt and pepper. Over medium-high, heat a Dutch oven or large, oven-proof skillet. Drizzle pot with oil; sear pork on all sides. Remove from heat. Drizzle pork with maple syrup. Arrange apple wedges, shallot, and herb sprigs around pork. Add butter and apple cider. Place in oven; bake until pork reaches desired doneness with 145–160°F internal temperature. To serve, transfer pork to a platter. Rest 10 minutes; slice, and drizzle with pan juices. Arrange apple mixture around pork.