Name: Grilled Pork Tenderloin With spring Mushroom Sauce
Ingredients: 1/4 c Oil; 2 tb White wine vinegar; 2 tb Chopped fresh marjoram or; 2 tsp. dried marjoram leaves; 1/2 ts Salt; 1/4 ts Pepper; 3 (3/4 lb.) pork tenderloins; 2 tb Butter; 1/2 Leek (halved lengthwise), sliced; 2 Garlic cloves, minced; 2 c Sliced cremini mushrooms; 2 tb Dry sherry; 1 tb Dijon mustard; 2 ts White wine Worcestershire sauce; 1 8 ounce container sour cream; 1/4 ts Salt; 1/8 ts White pepper; 1 tb Chopped fresh parsley

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meats, Barbecue	10	Servings

INGREDIENTS

1/4	c	Oil
2	tb	White wine vinegar
2	tb	Chopped fresh marjoram or
		2 tsp. dried marjoram leaves
1/2	ts	Salt
1/4	ts	Pepper
3		(3/4 lb.) pork tenderloins
2	tb	Butter
1/2		Leek (halved lengthwise), sliced
2		Garlic cloves, minced
2	c	Sliced cremini mushrooms
2	tb	Dry sherry
1	tb	Dijon mustard
2	ts	White wine Worcestershire sauce
1		8 ounce container sour cream
1/4	ts	Salt
1/8	ts	White pepper
1	tb	Chopped fresh parsley

INSTRUCTIONS

PORK
SAUCE
GARNISH
Grill Directions:  In small bowl, combine oil, vinegar, marjoram, 1/2
teaspoon salt and 1/4 teaspoon pepper; 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 gas grill over medium heat or on charcoal 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 ( 160 to 165&deg;F), 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 sherry, 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, 1/4 teaspoon salt and white 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
tenderloins, heat oven to 400&deg;F.  Place pork in 13x9 inch pan; bake using
times above as guide, turning occasionally and brushing with reserved
marinade.  Yield: 10 servings  Typed in MMFormat by
cjhartlin.msn@attcanada.net  Source: Menus to Celebrate Spring
Posted to MM-Recipes Digest V4 #14 by pattm@execpc.com on Jun 17, 1999

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