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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

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Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
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$34.00

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Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

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Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

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International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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Sonoma Plum and Rosemary Pork Roast

Reynolds


Ingredients

1 2-lb. boneless pork top loin roast (single loin)
Kosher salt
Freshly ground black pepper
1 Tbs extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, chopped
2 Tbs fresh rosemary, chopped
2 cloves garlic, minced (1 tsp minced)
1 1/2 cups port
1/4 cup reduced-sodium chicken broth
6 fresh plums, pitted & quartered
Fresh rosemary sprigs (optional)


Instructions

Preheat oven to 300 degrees. Season pork with kosher salt and pepper. In a 4-5 quart Dutch oven, heat oil over medium heat. Add pork; cook for 5 to 8 minutes or until browned, turning roast to brown evenly on all sides. Remove pork from pan and set aside.
Add onion and carrot to Dutch oven. Cook about 5 minutes or until the onion is golden brown, stirring frequently. Stir in the rosemary and garlic; cook and stir for 1 minute more. Add port and broth. Return the pork to the pan. Heat just until boiling.

Cover Dutch oven and bake for 20 minutes. Add plums. Bake, covered, for 20 to 25 minutes more or until an instant-read thermometer inserted into center of pork registers 145 degrees.

Transfer the pork to a cutting board; cover with foil and let stand for 15 minutes before slicing. The temperature of the pork after standing should be 150 degrees. Meanwhile, using a slotted spoon, transfer plums to a serving platter.

Remove any grease from the sauce. Place Dutch oven over medium-high heat on the stove. Reduce heat; boil gently, uncovered, about 10 minutes or until sauce is reduced to about 3/4 cup.

To serve, thinly slice pork. Arrange pork slices on platter with plums. Serve with sauce. If desired, garnish with fresh rosemary. Recipe provided by Reynolds Family Winery.



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