Grilled Pork Tenderloin With Spring Mushroom Sauce
From pat2me 16 years ago
- 25 minutes to make
- Serves 10
This recipe is from a Pillsbury cookbook published in 1999. Wonderful on the grill, but can be baked if desired. Button mushrooms and regular Worcestershire may be substituted but the sauce will have a darker appearance. Read more Prep time does not include marinating time. Photo published in Pillsbury 1999 See less
Ingredients
- pork marinade shopping list
- 1/4 C oil shopping list
- 2 Tbl white wine vinegar shopping list
- 2 Tbl chopped fresh or 2 tsp. dried marforam leaves shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp pepper shopping list
- 3 (3/4 lb) pork tenderloins shopping list
- Sauce shopping list
- 2 Tbl butter shopping list
- 1/2 leek (halved lengthwise) sliced shopping list
- 2 garlic cloves, minced shopping list
- 2 C sliced cremini mushrooms shopping list
- 2 Tbl dry sherry shopping list
- 1 Tbl Dijon mustard shopping list
- 2 tsp white wine worcestershire sauce shopping list
- 1 (8 oz) container sour cream shopping list
- 1/4 tsp salt shopping list
- 1/8 tsp white pepper shopping list
- Garnish shopping list
- 1 Tbl chopped fresh parsley (1 tsp dried) shopping list
How to make it
- Pork
- Combine marinade ingredients in a small bowl and mix well
- Place tenderloins in resealable freezer bag, add marinade, seal and refrigerate, turning occasionally for 2 to 24 hours
- When ready to grill, place tenderloins on medium grill and cover grill or tent pork with foil
- Cook 20 to 30 minutes or until no longer pink and internal temperature is 160 to 165, brushing occasionally with reserved marinade
- Discard any remaining marinade
- Sauce
- Meanwhile, in a 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 and cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally
- Stir in sherry, mustard, 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 heated through
- To serve, slice pork diagonally, reheat sauce if necessary; spoon sauce over pork slices
- Sprinkle with parsley
- Note: To bake, place in 9 x 13 pan in a 400 oven
- Use above times as a guide, basting occasionally with marinade
The Rating
Reviewed by 5 people-
This sounds wonderful!
sparow64
in Sweetwater loved it
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great dish will try. thanks
momo_55grandma
in Mountianview loved it
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Wonderbal baby.
jenniferbyrdez
in kenner loved it
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