You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
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.

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

Close