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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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Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$29.00

Was $36.00
Sale
Platinum
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Roast Pork with Plum Sauce

Cal Poly


Ingredients

Roast:
1 5-pound Pork Loin Roast
2 cloves garlic, slivered
2 tsp. salt
2 tsp. dried or fresh rosemary
1 ½ tsp. dried oregano
1 ½ tsp. dried thyme
1 ½ tsp. rubbed sage
¼ tsp. pepper
¼ tsp. freshly grated nutmeg

Plum Sauce:
2 Tbs. butter
¾ cup chopped onions
1 cup plum preserves
2/3 cup water
½ cup packed brown sugar
1/3 cup chili sauce
2 Tbs. prepared mustard
3 drops Tabasco sauce
2 Tbs. fresh lemon juice
Garlic salt to taste


Instructions

To make the sauce, melt the butter in a saucepan. Add the onions and sauté until tender. Add the remaining ingredients and simmer for 15 minutes. Set aside. Preheat oven to 325 degrees. Moisten the roast with a damp paper towel to help hold the seasonings. In a small bowl, stir together the garlic salt herbs and spices. With a sharp knife, make ½ inch deep slits in the top of the roast. Press the seasonings mixture into the slits and rub the remainder over the entire roast. Place the roast in a roaster pan and pour ½ cup plum sauce over it. Cover and bake for 2 ½ hours. Uncover and roast and baste it with additional plum sauce; bake for 30 minutes longer, basting 2 or 3 times until the roast is nicely browned. Serve the remaining plum sauce on the side for dipping. Serve with grilled potato wedges, fresh green beans and French bread on the side. Enjoy!

Recipe sourced from www.smithfield.com. Food pairing by Cal Poly student Liza Jaros.



    Suggested Pairings

  1. Keller Estate
    2009 Pinot Noir
    Keller Estate
    CASA DE LA CRUZ
    Sonoma County

    $22.50

    $25.00
    Special Selection
    id: 2384
    Gold
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