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
Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

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

$39.00

Last Call
Platinum
Refugio Ranch 2009 Proprietary White Blend Ineseño
Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

$14.99

Was $23.00
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
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

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.

Roasted Pork with Wild Herbs

Lioco


Ingredients

1 Garlic clove, finely diced
2 Tablespoons rosemary leaves, finely chopped
3—4 Sage leaves, finely chopped
1 Tablespoon thyme leaves, finely chopped
2 Cloves, ground
Salt and pepper
2 lb. Pork roast
4-5 Tablespoons extra-virgin olive oil
1/2 Cup dry white wine
1/2 Tablespoon corn starch


Instructions

Mix garlic, rosemary leaves, sage, thyme, cloves, salt and pepper. With a sharp knife make some incisions in the meat and fill with the herbs. Rub the surface of the meat with the rest of the herb mix. Tie the meat piece together with a kitchen rope. In a saucepan of adequate size put the extra-virgin olive oil and turn heat to medium. When the oil is hot, place the meat in the pan and brown lightly on all sides for few minutes. Add wine, turn the heat to high, and when the wine is evaporated, add ½ cup water or broth. Cover and simmer on moderate heat for about 1 hour to 1 hour and 15 minutes. Occasionally turn the meat to cook on all sides and add a little warm water or broth if necessary. Remove the meat from the pan. In a small bowl mix together the corn starch and 2-3 tablespoons water. Add the cornstarch mixture to the pan, scraping the bottom to incorporate the gravy. Stir and cook until thicker. Cool the meat at room temperature, slice and serve dressed with the warm sauce.



    Suggested Pairings

  1. Sierra del Mar
    2012 Pinot Noir
    Sierra del Mar
    Monterey County

    $18.50

    $25.00
    Special Selection
    id: 2349
    Gold
Close