Napa Valley, California, was our inspiration for this early fall menu that features the classic pairing of braised pork and Pinot Noir. We start with a boldly flavored salad that gets its sweet-salty tang from dried cranberries and blue cheese. For the main event, tender pork cooked slowly in Pinot Noir and balsamic vinegar is served atop pumpkin polenta to soak up the flavorful braising liquid. We finish up with beautiful poached pear tartlets, which are easily assembled using purchased puff pastry.
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