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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

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

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

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

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Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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Herb Roasted Pork Loin with Potatoes

Scott Cellars


Ingredients

1 boneless pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
½ teaspoon garlic powder
Salt and pepper, to taste


Instructions

Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 ½ teaspoons thyme. Then sprinkle the pork loin with salt and pepper. Place the pork loin in a shallow roasting pan. Slow roast at 325 degrees Fahrenheit for 50 to 55 minutes.

Meanwhile, peel and quarter potatoes and cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl. Toss with olive oil, 1 teaspoon dried thyme, chives, ½ teaspoons garlic powder, and salt and pepper. Place the potatoes around the pork loin, and roast an additional 45 to 60 minutes, or until pork registers at least 155 degrees Fahrenheit on a thermometer.

Cover roast pork loin with foil and let stand for about 15 minutes before slicing.



    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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