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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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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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.

Braised Pork Loin Tacos

Fog Crest Vineyards


Ingredients

1 1/2 lb. Pork loin, cut into 2 inch chunks
Cilantro, chopped

Tortillas
White or red onions, diced
Salsa of your choice
For the shake:
2 Tbs. brown sugar
1 tsp. salt
2 tsp. paprika
2 tsp. chile powder
1/2 tsp. cayenne
1/2 tsp. dry mustard
1/4 tsp. thyme

Marinade:
1/4 cup soy sauce
3/4 cup orange juice
1/2 cup Coke
Juice of 1 lime
1 Tbs. freshly ground cumin
2 tsp. minced garlic


Instructions

Combine the shake ingredients in a zip lock bag. Put the meat in the bag, and - you guessed it - shake! Then removed the coated chunks of meat. Combine the marinade ingredients in a new bag and add the coated chunks of meat. Marinate overnight (at least 12 hours). Remove meat from the marinade and reserve the marinade for sauce. Pat meat dry with paper towels. In a deep skillet, add some peanut oil or bacon fat and brown the pork on all sides (if meat is still wet, it can make the oil splatter, so keep an eye on the oil temperature). Once you have the meat sealed up/browned, remove the meat and place into a bowl; pour off the oil. Place the reserved marinade in the skillet and deglaze the pan. Bring to a boil. Lower marinade to a simmer and return meat to the pan. Continue to simmer for 45 min., or until tender. Shred up the pork using some of the extra cooked sauce to moisten. Serve with tortillas, chopped cilantro, diced white or red onions and salsa. A large dollop of refried black bean or pintos wouldn't hurt either. Enjoy with the Fog Crest Vineyard Pinot Noir. Recipe provided by Fog Crest Vineyard.



    Suggested Pairings

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