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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

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

$25.00

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International
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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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!



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