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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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Pork Tenderloin with Tomato and Cherry Chutney

Fore Family


Ingredients

Chutney:

1 1/2 cups fresh or frozen dark sweet
cherries, pitted and chopped
1/3 cup chopped onion
1/3 cup sugar
1/3 cup cider vinegar
1 Tbs. minced fresh ginger
1 1/2 tsp. yellow mustard seed
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
1 1/3 cups chopped tomatoes

Pork:

2 pork tenderloins, 1 lb. each, trimmed of fat
1/3 cup chicken broth
2 Tbs. canola oil, divided
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. dried thyme leaves fresh cilantro sprigs, for garnish


Instructions

To Prepare Chutney: Combine cherries, onion, sugar, vinegar, ginger, mustard seed, cinnamon, allspice, salt and pepper in a medium nonreactive saucepan. Bring to a boil
over medium-high heat and cook, stirring occasionally, for 5 minutes. Stir in tomatoes and continue to simmer until they are cooked through and the liquid is slightly thickened, 3 to 4 minutes. Remove from heat; cool, stirring occasionally, for 30 minutes. To Marinate Pork: Place pork in a heavy-duty seal-able plastic bag. Add 3/4 cup of the cooled chutney, chicken broth and 1 Tbs. oil. Seal the bag and turn to coat the pork with the marinade. Refrigerate the pork overnight. Refrigerate the remaining chutney.

To Roast Pork: Preheat oven to 425 degrees. Remove the pork from the marinade, shaking
off excess (discard marinade). Pat the pork dry with paper towels and season with salt,
pepper and thyme. Heat the remaining 1 Tbs. oil over high heat in a large ovenproof skillet until hot, but not smoking. Add the pork and cook, turning until browned on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast the pork until just cooked through and an instant-read thermometer registers 155 degrees in the center of the pork, 15 to 17 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Garnish the pork with cilantro, if using, and serve with the reserved chutney. Enjoy!



    Suggested Pairings

  1. Testarossa
    2012 Pinot Noir
    Testarossa
    Doctor’s Vineyard
    Santa Lucia Highlands

    $55.00

    $63.00
    93 - Pinot Report
    id: 2433
    Diamond
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