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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-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Viennese Roast Pork with Fried Potatoes

Blaues Haus


Ingredients

1 Pork Tenderloin (4 lbs)
8 Shallots, halved
16 Potatoes, medium sized
1 cup vegetable stock (or water)
24 Garlic cloves, crushed
8 Carrots, halved lengthwise

Paste Ingredients
3 Tablespoons Mineral Salt
2 Garlic cloves, blanched
2 Tablespoons Pepper, coarsely ground
3-4 Tablespoons Caraway seeds, whole
1/2 Lemon with grated rind
4 Juniper Berries
2 Tablespoons Vegetable Oil


Instructions

Using a mortar, mash all ingredients for the paste and rub well into the meat. Place the meat in a cast iron oven dish and add the shallots and garlic. Roast in the oven at 430 degrees Fahrenheit for about 20 minutes. Turn regularly. Lightly blanche the carrots and potatoes, rinse in cold water and add to the roast. After about 20 minutes, pour in 400 mL vegetable stock and roast for another 40 minutes. Keep basting with juices from the dish. (If there�s not enough liquid, add more stock). As soon as the carrots, potatoes and garlic are soft, take them out of the oven and cover with foil. After about 90 minutes, the meat should be done. Remove from oven and cover with foil for 20 minutes. In a pan, toss the vegetables in a little roasting juice. Arrange the meat on a serving plate with the potatoes and vegetables, and enjoy!



    Suggested Pairings

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