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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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Parmelee-Hill2010 Proprietary White Blend
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Gold Medal - SF Chronicle Wine Competition

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Was $22.00
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Picayune2011 Sauvignon Blanc
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Alma Sol 2010 Proprietary Red Blend
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Shannon Ridge2010 Petite Sirah
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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
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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. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma

    $40.00

    $48.00
    94 - The Pinot Report
    id: 2499
    Pinot Noir
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