Peltier Winery's Asian Style Pork Loin with Sauvignon Blanc Marinade

1 1/2 cups Sauvignon Blanc, in two parts

soy sauce, in two parts

3 limes, juiced

3 tablespoons sesame oil

1 pork loin

1 red bell pepper, chopped

1 bok choy, chopped

15 mushroom caps, chopped

1 green onion, chopped

1 white onion, chopped

olive oil

1 package fresh chow mein style noodles

2 serrano chiles, finely chopped

1/4 cup lime juice

Marinate pork loin in a plastic bag with 1 cup of the sauvignon blanc, 1/4 cup soy sauce, juice of the 3 limes, and sesame oil. Let marinate overnight.

Preheat oven to 300° F.

In a pan, brown the pork for 5 minutes on each side in a hot pan. Place in oven and bake until pork temperature reaches an internal temperature of 140° F. Let rest.

Sauté the vegetables until they are slightly soft. Add 2 tablespoons soy sauce and mix.

Heat a separate large skillet over medium high heat, coat with a layer of olive oil and cook the noodles until tender, about 3-4 minutes.

In a small saucepan, cook the serrano chiles, 1/2 cup of sauvignon blanc, and 1/4 cup lime juice until reduced by half.

Plate noodles and vegetables on serving tray then place sliced pork loin on top. Drizzle reduction on top of pork and serve dish with a glass of chilled Peltier Winery Sauvignon Blanc.