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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
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.

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. Highway 12
    2011 Pinot Noir
    Highway 12
    Reserve
    Napa Valley

    $31.50

    $38.00
    92 - Beverage Testing Inst
    id: 2462
    Pinot Noir
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