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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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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 Tomato and Cherry Chutney

Fore Family


Ingredients

Chutney:

1 1/2 cups fresh or frozen dark sweet
cherries, pitted and chopped
1/3 cup chopped onion
1/3 cup sugar
1/3 cup cider vinegar
1 Tbs. minced fresh ginger
1 1/2 tsp. yellow mustard seed
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
1 1/3 cups chopped tomatoes

Pork:

2 pork tenderloins, 1 lb. each, trimmed of fat
1/3 cup chicken broth
2 Tbs. canola oil, divided
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. dried thyme leaves fresh cilantro sprigs, for garnish


Instructions

To Prepare Chutney: Combine cherries, onion, sugar, vinegar, ginger, mustard seed, cinnamon, allspice, salt and pepper in a medium nonreactive saucepan. Bring to a boil
over medium-high heat and cook, stirring occasionally, for 5 minutes. Stir in tomatoes and continue to simmer until they are cooked through and the liquid is slightly thickened, 3 to 4 minutes. Remove from heat; cool, stirring occasionally, for 30 minutes. To Marinate Pork: Place pork in a heavy-duty seal-able plastic bag. Add 3/4 cup of the cooled chutney, chicken broth and 1 Tbs. oil. Seal the bag and turn to coat the pork with the marinade. Refrigerate the pork overnight. Refrigerate the remaining chutney.

To Roast Pork: Preheat oven to 425 degrees. Remove the pork from the marinade, shaking
off excess (discard marinade). Pat the pork dry with paper towels and season with salt,
pepper and thyme. Heat the remaining 1 Tbs. oil over high heat in a large ovenproof skillet until hot, but not smoking. Add the pork and cook, turning until browned on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast the pork until just cooked through and an instant-read thermometer registers 155 degrees in the center of the pork, 15 to 17 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Garnish the pork with cilantro, if using, and serve with the reserved chutney. Enjoy!



    Suggested Pairings

  1. Dutton Goldfield
    2012 Pinot Noir
    Dutton Goldfield
    PLUS! selection Dutton Ranch
    Sonoma

    $65.00

    $72.00
    94 - Wine Enthusiast
    id: 2567
    Diamond
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