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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
Marinade
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
Mushroom Sauce
2 tbsp butter
1/2 leek (halved lengthwise), sliced
2 garlic cloves, minced
2 cups sliced fresh mushrooms
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 (8-oz) container sour cream
1/4 tsp salt
1/8 tsp pepper
1 tbsp chopped fresh parsley (optional)
In small bowl, combine marinade ingredient; 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 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 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, 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. Place pork in 13 x 9 inch pan; bake using times above as a guide, turning occasionally and brushing with reserved marinade.
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GRILLED PORK TENDERLOIN WITH MUSHROOM SAUCE
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
Marinade
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
Mushroom Sauce
2 tbsp butter
1/2 leek (halved lengthwise), sliced
2 garlic cloves, minced
2 cups sliced fresh mushrooms
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 (8-oz) container sour cream
1/4 tsp salt
1/8 tsp pepper
1 tbsp chopped fresh parsley (optional)
In small bowl, combine marinade ingredient; 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 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 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, 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. Place pork in 13 x 9 inch pan; bake using times above as a guide, turning occasionally and brushing with reserved marinade.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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