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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 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

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