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Gold Medal Wine Club
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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
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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Grilled Pork Tenderloin with Hazelnut Romesco & French Oregano Vinaigrette

Jose Pariente


Ingredients

2 (1 lb) pork tenderloins
Olive oil
Salt & freshly ground pepper

Hazelnut Romesco Sauce:
1/4 cup olive oil
6 peeled garlic cloves
1 red bell pepper, grilled, peeled & seeded
2 ripe plum tomatoes
2 ancho chiles, seed,soak in boiling water until soft
1 slice white bread, crust removed,cube
1/2 cup red wine
1/4 cup shelled hazelnuts
1 Tbs. honey
Salt & freshly ground pepper

Oregano Vinaigrette:
1/4 cup sherry vinegar
1/2 shallot, peeled & finely diced
1 Tbs. Dijon mustard
1 tsp. honey
1 tsp. minced fresh oregano, or to taste
Salt & freshly ground pepper
1/2 cup pure olive oil


Instructions

For the Hazelnut Romesco Sauce: Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, and bread crumbs until lightly browned, about 2 min. each. Remove each ingredient with a slotted spoon as it is done. De glaze the pan with the wine. Place all the sauteed ingredients and the de glazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper.

For the Oregano Vinaigrette: Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified.

For the Pork: Preheat the grill. Rub pork with oil and season with salt and pepper. Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness. Let rest and cut on the bias. Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.



    Suggested Pairings

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