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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
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.

Porchetta-Style Roast Pork

Testarossa


Ingredients

10 fresh sage leaves, chopped
2 tsp. fresh thyme, chopped
2 sprigs rosemary, leaves stripped & chopped
3 tsp. lemon zest
1 1/2 Tbs. fennel seeds, toasted
3 lbs. boneless pork shoulder, butterflied
1/4 cup dry white wine
1/3 cup chicken stock
salt & pepper to taste
extra virgin olive oil


Instructions

Mix sage, thyme, rosemary, garlic, lemon zest, fennel seeds and capers together. Open your pork and generously salt and pepper both sides. Spread 3/4 of the herb mixture on the inside of the pork; roll and tie to form a tight roast. Sprinkle remaining herb mixture on the outside of the pork; pour wine and stock over pork and marinade for at least 1 day. Preheat oven to 350 degrees. Drizzle olive oil over pork. Heat roasting pan on stove over medium-high heat. Sear the pork on all sides, then put in oven and roast for 2 1/2 hours, or until the roast is well browned and tender. Serve with a glass of Testarossa Pinot Noir and enjoy!



    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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