Wine Braised Pork Stuffed Potatoes

I recently had some friends over and we wanted to do a tapas night. I had a few fun ideas I was kicking around for dishes that were inspired by traditional tapas but had an interesting twist like most recipes I like to post here. They were also inspired by some wines I received from Red Diamond who sponsored today and tomorrows posts. Today's recipe has some nice deep flavors from braising the pork in the wine and stuffing it in a potato croquette with Spanish cheese and ham. If you like the idea of pairing wine with Spanish food, Red Diamond is giving away a trip to Spain on their website.
First get the wine into a baking dish with the pork and some mustard and garlic. Yum. I used their Cabernet Sauvignon for this recipe.
Shred the pork and mix it with serrano ham and manchego cheese.
Meanwhile mix some cooked potato with milk, butter, parsley, and flour.
Stuff the potato mixture with the pork mixture.
Then just fry them up!
Nice and dark for a lot of brown flavor.
Serve with a garlicky aioli.
These have such a nice dark flavor from the wine braised pork. They also are crispy and creamy from the potato crust.
Check back tomorrow for another great Tapas recipe to pair with a different Red Diamond wine!

Wine Braised Pork Stuffed Potatoes

  • Cooking the Pork
  • 1 Pound Pork Tenderloin
  • 2 Cups cabernet sauvignon
  • 2 Cloves Garlic
  • 1 Tablespoon Mustard
  • Salt and Pepper
  • Mixing the Pork
  • 6 Slices Serrano Ham
  • 1 Cup Manchego Cheese
  • For the Potato Mixture
  • 3 Yukon Gold Potatoes
  • 1/4 Cup Milk
  • 1/2 Stick Butter
  • 1/2 Cup Flour
  • 1 Egg

Instructions

  1. Make the Pork - Slice the tenderloin into 1 inch rounds. Mix all the ingredients in a baking dish and add in the pork. Bake at 300 for about 4 hours until tender and shredable. Mix the shredded pork with the serrano (chopped) and manchego (shredded)
  2. Make the potatoes - bake the potatoes until tender. Mash with the milk and butter. Mix in the flour, egg, and parsley. Use discretion with the amounts of milk and flour to create a nice texture of the mixture for frying. Moisture levels and sizes of potato will vary!
  3. Put about a third a cup of potato into your hand and spread it flat. Put a nice big pinch of the meat mixture onto the potato and fold it together to form a large tot-shape with the meat in the center. Repeat until you run out of meat or potato.
  4. Put about a 1/4 inch of oil in a pan and put over medium heat. Shallow fry the tots on all sides to brown. Remove from oil.
  5. Serve with a garlic aioli.