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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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

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

$72.00

Last Call
Garagiste
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*Does not apply to Sale or Specials wines.

Pork Tenderloin with Dried Cherry Sauce

Vergari


Ingredients

Dried Cherry Sauce

2 Shallots, chopped
1 cup Dried Cherries
1 Tbsp. chopped Gingerroot
2 cups Rich Chicken Stock

Pork Tenderlions

4 pieces Pork Tenderloin
Salt & Black Pepper to taste
3 Cloves Garlic, chopped
1 tsp. Curry Powder
1 cup Dry Red Wine
2 Tbsp. Butter, unsalted
1 tsp. Cracked Black Pepper
1 Tbsp. Vegetable Oil


Instructions

For the sauce, place wine, shallots, garlic, cherries and ginger root in a large saucepan. Over high heat, boil to reduce the mixture until about 1/4 cup of wine remains (4 to 5 min). Add chicken stock and boil over high heat until reduced by half, about 5 min. Puree the reduced mixture in a blender or food processor until smooth. Return it to the saucepan and, over medium heat, whisk in butter and season with salt and pepper. Keep sauce warm while preparing the tenderloins.

To prepare the tenderloins, preheat the oven to 350 degrees. Season the tenderloins with curry powder, salt and pepper. Set aside. Heat oil in a large, ovenproof saute pan until smoking hot. Add port and sear on both sides, about 2 to 3 minutes total. Place pan in over for 5 to 8 minutes for medium doneness, depending on the thickness of the tenderloin. Remove from oven and allow to rest for a minute. Slice the pork and divide among 4 plates. Serve hot with the Dried Cherry Sauce.



    Suggested Pairings

  1. Keller Estate
    2009 Pinot Noir
    Keller Estate
    CASA DE LA CRUZ
    Sonoma County

    $22.50

    $25.00
    Special Selection
    id: 2384
    Gold
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