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Gold Medal Wine Club
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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

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Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

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Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

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Garagiste
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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. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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