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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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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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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. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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