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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-Hill2010 Proprietary White Blend
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Gold Medal - SF Chronicle Wine Competition

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Was $22.00
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Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
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Alma Sol 2010 Proprietary Red Blend
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Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
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Grilled Pork Tenderloin with Cherry Salsa

Dierberg


Ingredients

1 cup coarsely chopped fresh cilantro, divided
1/2 cup minced shallots, divided
6 Tbs. fresh lime juice, divided
1/4 cup vegetable oil
2 pork tenderloins, about 2 1/2 lbs. total
1/2 lb. fresh cherries, stemmed,pitted, halved
1 fresh Fresno, red jalapeno, or Holland chile, thinly sliced
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper


Instructions

Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 Tbs. lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 Tbs. lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors meld.
Remove tenderloins from marinade and season generously with salt and pepper. Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145 degrees, about 15 minutes. Let rest 10 min. Cut into thin slices and serve with salsa.



    Suggested Pairings

  1. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma

    $40.00

    $48.00
    94 - The Pinot Report
    id: 2499
    Pinot Noir
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