You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
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
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 Hazelnut Romesco

Chivite


Ingredients

Pork
2 (1-pound) pork tenderloins
olive oil
salt & freshly ground pepper

Romesco Sauce
1/4 cup olive oil
6 peeled garlic cloves
1 red bell pepper, grilled, peeled & seeded
2 ripe plum tomatoes
2 ancho chiles, soaked in boiling water until soft,seeded
1 slice white bread, crust removed, small cubes
1/2 cup red wine
1/4 cup shelled hazelnuts
1 Tbs. honey
salt & freshly ground pepper

Vinaigrette Ingredients
1/4 cup sherry vinegar
1/2 shallot, peeled & finely diced
1 Tbs. Dijon mustard
1 tsp. honey
1 tsp. minced fresh oregano, or more to taste
salt & freshly ground pepper
1/2 cup pure olive oil


Instructions

For the Pork: Preheat grill. Rub pork with oil & season with salt & pepper. Place on grill & grill until golden brown, turn over & continue grilling to desired doneness. Let rest & cut on the bias.
For the Romesco Sauce: Heat olive oil in large saute pan
over high heat until smoking. Separately saute the garlic, bell
pepper, tomatoes, chiles, & bread cubes until lightly browned,
about 2 min. each. Remove each ingredient with a slotted
spoon as it is done. Deglaze pan with wine. Place all sauteed
ingredients and deglazing liquid into a food processor & blend
until smooth. Add the hazelnuts & process until finely chopped.
Add the honey & season to taste with salt & pepper.
For the Vinaigrette: Whisk together vinegar, shallot, mustard,
honey & oregano in a small bowl. Season with salt & pepper
to taste. Slowly whisk in olive oil until emulsified.
Serve pork tenderloin with a dollop of Hazelnut Romesco and
drizzle with Fresh Oregano Vinaigrette. Enjoy!



    Suggested Pairings

Close