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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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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
Pinot Noir
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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*Does not apply to Sale or Specials wines.

Pork Tenderloin with Tart Cherry, Port and Caraway Sauce

Donum


Ingredients

1 large onion
2 lbs. boneless pork tenderloin
1 Tbs. olive oil
1/2 cup Tawny Port
1/4 cup fresh orange juice
1 1/2 tsp. red wine vinegar
2 cups fresh or frozen pitted tart cherries
1/2 tsp. caraway seeds


Instructions

Heat oven to 425 degrees Fahrenheit.
Coarsely chop onion. Pat pork dry and season with salt and pepper. In an ovenproof large heavy skillet, heat oil over moderately high heat until hot but not smoking and brown pork. Transfer pork to a plate and in oil remaining in skillet, cook over moderate heat, stirring, until golden. Add Port, orange juice, and vinegar and simmer, stirring, 2 minutes. Add fresh or frozen cherries, caraway seeds, pork, and any juices that have accumulated on plate and bring to a boil.
Transfer skillet to middle of oven and roast pork for 30 minutes, or until a meat thermometer registers 155 degrees Fahrenheit. Transfer pork to a cutting board and let stand, loosely covered with foil, 10 minutes. While pork is standing, simmer sauce, stirring, until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2-inch thick slices and spoon sauce over it.



    Suggested Pairings

  1. Parmelee-Hill
    2011 Pinot Noir
    Parmelee-Hill
    Estate Grown
    Sonoma

    $38.00

    $45.00
    94 - Beverage Testing Inst.
    id: 2539
    Pinot Noir
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