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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

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Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
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Brut Cuvee Reservee Grand Cru

$36.00

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Grilled Pork Tenderloin with Portabella Mushrooms

GMWC


Ingredients

Serves six

4 pork tenderloins, trimmed
6 large portabella mushrooms, washed and trimmed

Marinade:
4 tablespoons stone ground mustard
1/2 cup Merlot
3 tablespoons fresh thyme, finely chopped
2 tablespoons rosemary, finely chopped
2 shallots, minced
1/2 cup olive oil
salt and pepper


Instructions

Whisk together all marinade ingredients. Place the pork tenderloins and mushrooms into two separate Ziploc bags and evenly distribute marinade. Refrigerate for at least two hours and no more than eight. Preheat grill to medium heat. Cook pork for about 8-10 minutes per side. Add mushrooms and cook about 4-5 minutes per side. Remove meat and let rest. Slice across the grain. Cut mushrooms in half and serve alongside the pork. Serve warm with polenta or pasta, and/or saut�ed vegetables.



    Suggested Pairings

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