the herb spiral recipes
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Grilled Pork Tenderloin with Mushroom Sauce
Take...
1/4 cup oil
2 Tbsp. white wine vinegar
2 Tbsp. chopped fresh marjoram or
2 tsp. dried marjoram leaves
1/2 tsp salt
1/4 tsp. pepper
3 (3/4-lb.) pork tenderloins
2 Tbsp. butter
1/2 leek (halved lengthwise), sliced
2 garlic cloves, minced
2 cups sliced fresh mushrooms
1 Tbsp Dijon mustard
2 tsp. Worchestershire sauce
1 (8-oz.) container sour cream
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. chopped fresh parsley (optional)
then...
-
In small bowl, combine oil, vinegar, marjoram, 1/2 tsp. salt and 1/4 tsp. pepper; mix well.
- Place pork tenderloins in resealable food storage plastic bag; pour oil mixture over pork.
- Seal bag; turn several times to coat. Refrigerate 2 to 24 hours to marinate, turning occasionally.
- When ready to grill, heat grill. Remove pork from marinade; reserve marinade.
- Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
- Cover grill or tent foil over pork. Cook 20 to 25 minutes or until no longer pink in center,
turning occasionally and brushing with reserved marinade. Discard any remaining marinade.
- Meanwhile, in large skillet, melt butter over medium heat.
- Add leek and garlic; cook and stir 3 to 4 minutes or until leek is tender.
- Add mushrooms; cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally.
- Stir in mustard and Worchestershire sauce; mix well.
- Cook 30 to 60 seconds or until mixture comes to a boil.
- Reduce heat to medium-low. Stir in sour cream, 1/4 tsp. salt and pepper.
- Cook 1 to 2 minutes or until thoroughly heated.
- To serve, slice pork tenderloins diagonally.
- If necessary, heat sauce; spoon sauce over porkslices. Sprinkle with fresh parsley.
Note: to bake pork tenderloins, heat oven to 400 degrees. Place pork in 13 x 9" pan; bake using times above as a guide, turning occasionally and brushing with reserved marinade.