| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Barbecue, Meats | 10 | Servings | |
INGREDIENTS
| 1/4 | c | Oil |
| 2 | T | White wine vinegar |
| 2 | T | Chopped fresh marjoram or |
| 2 tsp. dried marjoram leaves | ||
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 3 | 3/4 lb. pork tenderloins | |
| 2 | T | Butter |
| 1/2 | Leek, halved lengthwise | |
| sliced | ||
| 2 | Garlic cloves, minced | |
| 2 | c | Sliced cremini mushrooms |
| 2 | T | Dry sherry |
| 1 | T | Dijon mustard |
| 2 | t | White wine Worcestershire |
| sauce | ||
| 1 | 8 ounce container sour cream | |
| 1/4 | t | Salt |
| 1/8 | t | White pepper |
| 1 | T | Chopped fresh parsley |
INSTRUCTIONS
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 165øF), 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 400øF. 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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