Alto Adige Lagrein & Speck Wrapped Pork Tenderloin with Red Wine Reduction
- Sylvia Fonalka
- Oct 16
- 6 min read
Updated: Nov 30
👩🍳— Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting.
Echoes of the Alps: A Symphony of the Essence of Alto Adige
Alto Adige, located in the picturesque northeastern region of Italy, has a rich and complex history shaped by its strategic position at the crossroads of the Alps. The region has witnessed early human settlements, Roman rule, and centuries of governance under the Tyrolean County, the Holy Roman Empire, and the Habsburgs of the Austro-Hungarian Empire. Known as Südtirol (South Tyrol) in German, the name "Alto Adige" was coined in 1810 by Napoleon for administrative purposes, reflecting the area’s layered past. Following World War I, Italy took control of the area from the Austrians, leading to some awkward Italian classes for the locals. Ultimately, the region has attained autonomous province status, highlighting the resilience and strength of its German-speaking majority within the vibrant and unique area of Trentino-Alto Adige.
Alto Adige is regarded as one of Italy's most stunning regions, thanks to the majestic Dolomite Alps which feature dramatic peaks, alpine meadows, and beautiful lakes. You can hike, ski, and mountain bike your way through this stunning region—but good luck trying to figure out if you're craving risotto or schnitzel!
It's like a cultural tug-of-war, with castles photobombing your vineyard selfies.
Speaking of vineyards, Alto Adige is renowned for its exceptional wines, crafted from grapes that thrive in the region's unique climate, making each sip a true taste of the local terroir.
Grape Varieties
Our selected wine for this article is Lagrein, a native grape variety that produces some of my favorite Italian red wines. This indigenous grape, alongside Schiava, originates from the charming town of Bolzano, the capital of Trentino-Alto Adige, where vineyards thrive in a stunning landscape characterized by diverse soil types and microclimates. The vines are cultivated at varying elevations, ranging from 200 to 1,000 meters above sea level, benefiting from the region's 300 sunny days each year.
In addition to Lagrein and Schiava, the region also produces several international grape varieties, including white grapes such as Pinot Grigio, Gewürztraminer, Chardonnay, and Pinot Blanc, as well as red grapes like Cabernet Sauvignon and Merlot.
Cantina Terlano
Producer Website
Cantina Terlano, or Kellerei Terlan in German, is a remarkable winegrowers' cooperative owned by around 143 local growers who passionately cultivate approximately 190 hectares of vineyard, also qualified for a DOC designation of origin. Since its founding in 1893, it has earned a stellar reputation as one of Italy's premier producers of exquisite, long-lasting white wines.
Located in the charming village of Terlano, just north of Bolzano, its vineyards thrive on steep slopes between 250 and 900 meters above sea level. The unique red porphyry soils, rich in minerals and quartz, coupled with a climate of warm days and cool nights, create a distinctive terroir. This combination delivers wines with remarkable minerality and freshness, along with exceptional aging potential. Their fascinating historical archive, or vinotheque, proudly showcases bottles from as far back as 1955.
Approximately 70% of their production features exquisite white wines, with a special emphasis on Pinot Bianco, Chardonnay, and Sauvignon Blanc, the remaining 30% are red varieties, showcasing Lagrein and Pinot Noir.
Cantina Terlano Lagrein | Alto Adige DOC | 2021
This wine is part of the winery's "Tradition" line, celebrating the rich heritage of Alto Adige's traditional grape varieties. The abundant sunshine in the valley allows the 100% Lagrein grapes to reach full maturity, resulting in a wine that is both powerful and elegantly refined. With a vibrant and expressive character that reflects its unique terroir, this Lagrein offers a delightful journey for the senses. On the palate, it reveals a juicy and harmonious blend of flavors, featuring intense aromas of dried cranberries and morello cherries. These fruit notes are elevated by floral nuances of lilac, adding complexity to each sip. The subtle undertones of chocolate weave through the profile, enriching the tasting experience and leaving a lasting impression. This wine is truly a celebration of its origin, crafted for those who appreciate the finer nuances of a remarkable vintage.
Food Pairing
Lagrein is a wonderfully versatile wine that pairs beautifully with a range of foods! For a delightful and uncomplicated option, consider assembling a charcuterie and cheese board featuring products from Alto Adige. One standout selection is Speck, which is readily available in many Italian grocery stores throughout North America.
Speck
Speck Alto Adige PGI (Protected Geographical Indication) European Union seal of quality ensures the product is made in the South Tyrol region using traditional, specific methods. It is made from carefully chosen pork leg, which is deboned and trimmed with precision. It's seasoned with a harmonious blend of spices that often includes salt, pepper, juniper berries, and bay leaves. After being cured and gently cold-smoked, Speck ages for months in the refreshing mountain air, allowing its exceptional flavour to develop.
My Hungarian palate leans more toward enjoying Speck than Prosciutto di Parma or Jamón Ibérico. Although all three are made from the hind legs of pigs, they are like siblings who have taken different paths in life. Speck is the rebellious one, gaining a smoky flavor from its unique background that blends Northern European smoking techniques with Mediterranean air-curing, highlighting the rich culinary heritage of Alto Adige. In contrast, Prosciutto and Jamón Ibérico are the refined scholars, relying on air-curing and thriving in the warm, dry climates of their Mediterranean homelands.
Growing up, my father was known as the family ham artist, and during winter, he always had one hanging in our pantry, resembling a sort of meat chandelier. I remember as a kid looking longingly at the shiny, machine-made hams in the grocery store, dreaming of their mass-produced perfection while eyeing the rustic 'handmade' ham we had at home. Little did I know that the handmade ham was the true culinary hero all along, much like the Alpine Speck.
The producer's website also suggests these simple pairings:
"A good combination with beef olives with creamed potatoes, or braised haunch of venison with red cabbage; also with hard cheeses like mature Parmesan."
Speck Wrapped Pork Tenderloin with Red Wine Reduction
Serves: 4 | Prep: 10 minutes | Cook: 30 minutes
Pork Tenderloin
Ingredients:
8- 10 slices of Speck ham, long enough to wrap around the pork 1 1/2 times
1 lb / 500g pork tenderloin
Salt and pepper
1 tbsp olive oil
Instructions:
Preheat the oven to 200°C (390°F) or 180°C (fan).
Lay the slices of ham vertically on a cutting board, slightly overlapping them. Ensure you have enough slices to wrap the pork tenderloin completely.
Season the room temperature pork tenderloin generously with salt and pepper. Tuck the thin end of the fillet under to create a uniform thickness from end to end.
In an oven-proof skillet, heat the olive oil over high heat. Sear the pork tenderloin on all sides until it is nicely browned. (Don't worry about cooking it through, as it will finish cooking in the oven.) Once browned, remove the pork from the skillet and let it cool enough to handle.
To wrap the pork, place it at the end of the arranged ham strips closest to you. Use a long knife to lift the ham under the pork and roll it tightly, ensuring the ham wraps around the fillet. Finish with the seam side down.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature of the pork reaches 65°C (149°F). At the 20-minute mark, baste the pork with the pan juices to keep it moist.
Remove the skillet from the oven and let the pork rest for 5 minutes. Baste once more just before serving.
To serve, slice the pork into thick pieces and enjoy with the Red Wine Reduction.
Serve with mash potatoes or grilled vegetables.
Red Wine Reduction
Serves: 4 | Prep: 5 minutes | Cook: 20 minutes
Ingredients:
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 tablespoon butter
1 tablespoon brown sugar, packed or honey
pinch of salt and pepper
Instructions:
To make the red wine reduction, whisk together wine, balsamic vinegar, brown sugar, and salt in a small saucepan. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Stir frequently to prevent the vinegar and wine from burning. Simmer until the sauce is reduced by half or reaches your desired thickness, usually about 15 to 20 minutes. Keep in mind that the glaze will continue to thicken as it cools.
Happy sipping and savouring!
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