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
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

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

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Collier Falls 2009 Zinfandel Private Reserve
Collier Falls2009 Zinfandel
Collier Falls
Private Reserve

$32.00

Last Call
Platinum
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.

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

Close