| 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°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°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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