Grilled Tenderloin with Spring Mushrooms
Source of Recipe
Unknown
List of Ingredients
Pork:
1/4 cup oil
2 Tblsp. white wine vinegar
2 Tblsp. chopped fresh marjoram
1/2 tsp. salt
1/4 tsp. pepper
3 (3/4 lb.) pork tenderloins
Sauce:
2 Tblsp. butter
2 garlic cloves, minced
2 cups sliced mushrooms
2 Tblsp. dry sherry
1 Tblsp. Dijon mustard
2 tsp. white wine Worcestershire sauce
1 (8 oz.) container sour cream
1/4 tsp. salt
1/8 tsp. white pepper
Recipe
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. 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 (160 to 165 degrees F), turning occasionally and brushing with reserved marinade. Discard any remaining marinade.
Meanwhile, in large skillet, melt butter over medium heat. Add garlic; cook and stir 3 to 4 minutes. Add mushrooms; cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally.
Stir in sherry, mustard, and Worcestershire 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 pork slices. Sprinkle with fresh parsley.
NOTE:
To bake pork tenderloins, heat oven to 400 degrees F. Place pork in 13x9 inch pan; bake using times above as a guide, turning occasionally and brushing with reserved marinade.
Preparation Time: 50 minutes. Serves: 10.
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