Recipe

Grilled Pork Tenderloin From Disney's California Grill Recipe

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Ingredients

2 1/2 c milk .
fresh ground black pepper, to taste .
1/2 c dry red wine .
2 tsps lemon juice, freshly squeezed .
2 c polenta (less if you prefer a softer texture) .
1 c sliced white onions .
2 1/2 c water .
1/2 c shallots, minced .
1/2 c balsamic vinegar .
kosher salt & freshly ground black pepper, to taste .
1/2 c butter (room temperature) .
kosher salt .
1 1/2 lbs assorted mushrooms .
1 c chicken stock or beef stock .
1 tsp fresh thyme, minced .
1/4 c finely sliced fresh herbs (equal parts thyme, rosemary, sage, & chives, if using dried herbs, cut proportions in half) .
1/2 c heavy cream .
2 tbsps Dijon mustard .
4 oz goat cheese, crumbled .
1 c asiago cheese, grated .
1 head garlic, sliced & saut .
2 tbsps whole grain mustard .
1 dash worcestershire sauce

Directions

Step #1 PORK TENDERLOIN.
Step #2 You will need one-third to one-half lb of fresh, not previously frozen, tenderloins per person.
Step #3 Coat the tenderloins with olive oil & season generously with salt & pepper.
Step #4 Sear in a hot cast-iron skillet, browning on all sides.
Step #5 Set aside for later grilling, reserving pan juices.
Step #6 MUSTARD BUTTER FOR PORK:.
Step #7 Combine butter, Salt, dijon mustard, worcestershire sauce, whole grain mustard, lemon juice, pepper until well mixed.
Step #8 Set aside.
Step #9 Makes enough to coat 3 to 4 lbs of pork tenderloin.
Step #10 POLENTA:.
Step #11 Sauté onion in a small amount of olive oil until transparent.
Step #12 Stir in garlic, then add water, milk & cream & bring to a boil.
Step #13 Whisk in polenta slowly, stirring until thick & bubbling.
Step #14 Continue to stir & cook for 2 to 3 mins.
Step #15 Remove from heat & let thicken for 5 mins.
Step #16 Pour mixture into a pan & bake this at 275 degrees for 25 mins.
Step #17 Remove from oven & fold in cheeses & herbs.
Step #18 Add salt & pepper & pour this into a crock to serve.
Step #19 BALSAMIC SMOTHERD MUSHROOMS:.
Step #20 Place shallots in a saut_ pan with the reserved pork tenderloin pan juices.
Step #21 Sauté, stirring, then deglaze the pan with the wine & vinegar.
Step #22 Reduce liquid by half, then add the stock & continue cooking until liquid has reached a light glaze consistency.
Step #23 Wash, slice & season the assorted mushrooms with a little olive oil.
Step #24 (Pleau uses criminis at the California Grill, but thinks portobellos, oysters & shiitakes all work well, too.
Step #25 ) Spread the mushrooms out on a grill rack & place over low heat/flame.
Step #26 Cover up for a few mins to lightly smoke the mushrooms.
Step #27 Combine the mushrooms with the reduced liquid & set aside.
Step #28 Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20 mins).
Step #29 Baste every once in awhile with the mustard butter & continue to grill until the tenderloins reach desired doneness.
Step #30 To serve, place a c of polenta on each plate.
Step #31 Slice the tenderloins into thick coins & place five coins in the center of the polenta.
Step #32 Ladle the balsamic mushroom sauce over the coins & top this with a few leaves of sage or parsley.
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