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TENDERLOIN – GRILLED WITH MUSTARD CREAM




Source of Recipe


Roberta


List of Ingredients




1½ LBS. PORK TENDERLOIN
¾ CUP VEGETABLE OIL
¼ CUP DRY WHITE WINE
3 GARLIC CLOVES, LIGHTLY CRUSHED

SAUCE:

¾ CUP DRY WHITE WINE
1 TABLESPOON SHALLOTS, MINCED
1 CUP HEAVY CREAM
3 TABLESPOONS DIJON MUSTARD TO TASTE
GROUND WHITE PEPPER AND SALT TO TASTE


Recipe



COMBINE VEGETABLE OIL, WINE AND GARLIC. MARINATE PORK IN MIXTURE OVERNIGHT IN REFRIGERATOR.


DRAIN PORK, DISCARDING MARINADE.


GRILL FOR 25 MINUTES OR UNTIL THERMOMETER READS 155F. LET STAND WHILE MAKING SAUCE.


IN A SMALL HEAVY SAUCEPAN, BOIL THE WINE WITH THE SHALLOTS UNTIL REDUCED TO 2 TABLESPOONS. ADD THE CREAM. BRING MIXTURE JUST TO BOIL AND SIMMER FOR 2 MINUTES OR UNTIL SLIGHTLY THICKENED. STRAIN SAUCE INTO A BOWL AND WHISK IN THE MUSTARD, PEPPER AND SALT.



MAKES 4 SERVINGS