delicious pork tenderloin with mushrooms
(2) pork tenderloins
8 ounces mushrooms, fresh mixed types – sliced
1 1/4 cups vegetable oil
3/4 cup soy sauce1/4 cup
2 tablespoons dry mustard
1 tablespoon pepper
1/2 cup red wine vinegar
1 1/2 tablespoons parsley
1/3 cup lemon juice
2 cloves garlic, minced
1/2 lemon, juiced
2 tablespoons cold butter
3 tablespoons chopped chives
Freshly cracked black pepper
Step 1- Blend the all marinade ingredients in a blender. Pour half of the marinade
over the tenderloins and refrigerate for 3 to 4 hours.
Step 2 – Grill tenderloins on a barbecue at high heat (400+ degrees F) for 20 or so minutes, turning and basting occasionally.
Step 3 – Remove the pork when the internal temp reaches 140 degrees F. Let the pork rest in a loose aluminum foil tent for 20 minutes.With the remainder of the marinade, add it to a large skillet with the sliced mushrooms, heat and stir.
This is a wonderful dish to make when you are having a lot of guests over for dinner. You can double the recipe if you are having more than six people. I like to cook the pork outdoors on a grill or a pellet smoker. You need to have the grill at a temperature of 400 degrees plus. You can baste the pork as it is cooking. Rotate the pork every two to three minutes to make sure that it is cooking evenly on the outside. Don’t overcook the pork! (Internal temp 140 degrees F)
After the pork rests for about 20 minutes, slice into 3⁄4 inch thick pieces, add the pork to the mushrooms and sauce. Keep on low heat until ready to serve.
This is a great dish for guests. Wonderful to have with veggies and mash- potatoes.