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
B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Highway 12 2011 Pinot Noir Reserve
Highway 122011 Pinot Noir
Reserve
92 - Beverage Testing Inst

$31.50

Last Call
Pinot Noir
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Lewis 2013 Chardonnay
Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

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.

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. Jeff Gordon
    2005 Merlot
    Jeff Gordon
    Napa Valley

    $50.00

    $60.00
    Best Merlot - Sommelier Challange
    id: 2555
    Platinum
Close