Schweinslungenbraten © Paul Breuss
Schweinslungenbraten © Paul Breuss
Pork tenderloin with pumpkin risotto

Wine & Food Pairing

Groszer Wein Csaterberg Erdödy Weisz with roast pork tenderloin & pumpkin risotto adds up to quite an impressive trio. The mineral-driven aromatics and the wine’s fine acidity offer the perfect contrast to the fruity-spicy pumpkin risotto. The roasted aromas & flavours of the meat are perfectly rounded-off by the elegant cuvée of Welschriesling, Chardonnay & Weissburgunder. The fruity pumpkin and the roasted seeds interact to form the perfect aromatic counterpoint to our mineralic & robust Csaterberg Erdödy Weisz. A perfect wine & food pairing.

Serves 2 people
200g pork loin roast
400g pumpkin (e.g. Hokkaido)
120g risotto rice
700ml vegetable broth
100ml white wine
2 garlic gloves
30g parmesan
2 tbsp butter
olive oil
pumpkin seeds
pumpkin seed oil
1 handful parsley
rapeseed oil

pumpkin seeds
pumpkin seed oil
1 handful parsley

Prepare the vegetable broth. Marinade the pork loin roast with salt, pepper and olive oil. Cut the pumpkin into small cubes. Peel the garlic gloves and mince them. Chop the parsley finely. Marinade half of the pumpkin cubes with salt, pepper and olive oil and roast it in the oven (180°C, hot air) for 20 minutes till golden-brown. Cook the other half of the pumpkin cubes in the vegetable broth until they are soft and puree them afterwards. Season with salt, pepper and nutmeg.
Heat some rapeseed oil in a pan and sear the pork loin form all sides.
After that, put the roast in the oven (120°C) and cook it for about 20 minutes.
Heat the butter in a pot and add the minced garlic. Then add the risotto rice. Deglace with white wine and fill up with some vegetable broth. Keep stirring and filling up with the broth, until it’s boiled away.
When the risotto rice is “al dente”, add the pureed pumpkin, the baked pumpkin and parmesan. Season with salt, pepper and nutmeg. Cut the pork loin roast into slices and place it on the risotto. Garnish with pumpkin seeds, pumpkin seed oil and parsley.


Schweinslungenbraten 2 © Paul Breuss