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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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Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Platinum
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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.

Pork Tenderloin with Simple Sauce

GMWC


Ingredients

When it’s taste, taste, taste all day long and time is at a premium, simple and effective recipes are always appreciated. Mayonnaise is always a highly versatile base for a variety of sauces. The pork loin is one of my favorites because it balances well with the sauce. The arrangement is simple and
the cook can add additional local garnishes to make a truly impressive presentation.
Both our Chardonnay and Merlot will compliment this main course nicely.

1 Young Pork Tenderloin (maximum 3" diameter)
Olive oil
1/2 cup mayonnaise
1 teaspoon Dijon mustard
Salt & pepper to taste
1 teaspoon fresh lemon juice


Instructions

Rub the pork with olive oil, salt and pepper. Cook the pork in a 350° oven for approximately 45 minutes or until done - 160° internal temperature. (If you prefer, you can barbeque or grill the pork instead.) While the meat is cooking, prepare the sauce. To make the sauce, whisk the remaining ingredients — mayonnaise, Dijon mustard, fresh lemon juice plus salt and pepper, according to taste. Once cooked, transfer the meat to a cutting board and cover with a foil tent for a few minutes. Then slice the tenderloin in 1/4 thick circular slices. Spread the slices around a serving plate, overlapping the slices for presentation. Drizzle with the sauce and enjoy with either of our Ledgewood Creek Wines.



    Suggested Pairings

  1. Ahnfeldt
    2010 Merlot
    Ahnfeldt
    Reserve
    Napa Valley

    $60.00

    $70.00
    Best of Class
    id: 2512
    Platinum
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