The 2020 Tonella Cabernet Franc is a fruit-driven wine, refreshingly lean, boasting a spiced-laden elegance. The understated flavor and tender texture of the pork allow soft berry notes to shine, while the layered nuance of the adobo bolsters complexity. The sweet richness of the elote softens youthful acidity and tannin, making this already drinkable wine even more enjoyable.
Tenderloin:
To make Adobo, heat a dry skillet over med heat, add cumin, coriander, fennel, mustard seeds, and pasilla and ancho chiles. Toast, stirring constantly, until aromatic, about 3 mins. Set aside to cool on a plate. When room temp, grind to a fine powder in a spice grinder. Put powder in a bowl and combine with remaining spices; stir well to combine. Store in an airtight container for up to a month. Yields 1/2 cup.
To make pork, rub olive oil over tenderloin and pat on 3 Tbsp adobo. Set aside for 30 mins. Preheat grill or broiler to high. Generously season pork with salt. Grill or broil on high until instant read thermometer inserted in center reads 145°F, about 20 mins, turning a few times. Let pork rest 5 mins before slicing.
To make corn, preheat oven to 425 F. Spread corn kernels evenly on a sheet pan and roast until lightly browned, 8-10 minutes. In large bowl, mix cheese, cilantro, mayo, sour cream, lime zest, lime juice, and ancho chile powder; season with salt and pepper. Add roasted corn to cheese and stir to combine. Serve warm topped with pork.