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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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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
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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. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
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