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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Bacon-Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin

Canihan


Ingredients

½ cup crumbled Blue Cheese
4 Fresh Figs, small dice
1 Pork Tenderloin
3-6 slices of Bacon (varies depending on size of Tenderloin)
Salt & freshly cracked Black Pepper


Instructions

After preparing the grill to medium heat, combine the diced figs and crumbled blue cheese in a small bowl. Toss to evenly distribute. Butterfly the pork tenderloin by slicing lengthwise almost all the way through, then open the meat up like a book. Season all surfaces of the pork liberally with the salt and pepper. Evenly distribute the fig/blue cheese mixture down the middle of the seasoned pork, leaving about a half inch of space on the edges. Roll the pork back up into the shape of the tenderloin, encasing the stuffing with the meat. Using toothpicks, securely fasten the pork back together at the edges. Wrap the stuffed tenderloin evenly with the slices of bacon, securing them to the toothpicks. Place the tenderloin on the grill, directly over the heat. Grill about 20-25 minutes or until internal temperature reads 140 degrees, turning the meat occasionally to crisp the bacon evenly on all sides (and to decrease the chance of flare ups). Once the pork is at the desired level of done-ness, remove from the grill. Let the pork rest, covered loosely in foil, for 10 minutes before slicing and serving. Drizzled with a pomegranate vinaigrette gives a sweet tang to the finished pork



    Suggested Pairings

  1. Highway 12
    2011 Pinot Noir
    Highway 12
    Reserve
    Napa Valley

    $31.50

    $38.00
    92 - Beverage Testing Inst
    id: 2462
    Pinot Noir
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