| 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
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”