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Grilled Pork Tenderloin Recipe




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Ingredients - Pork Tenderloin

  1. One-third to one-half pound of fresh (not previously frozen) pork tenderloins per person

Ingredients - Mustard Butter

  1. 1 stick of butter (room temperature)
  2. 2 tbsp. Dijon mustard
  3. 2 tbsp. whole grain mustard
  4. 2 tsp. lemon juice, freshly squeezed
  5. Splash of Worcestershire sauce

Ingredients - Polenta

  1. 1 cup diced white onion
  2. 1 head garlic, diced and sautéed
  3. 2 1/2 cups water
  4. 2 1/2 cups milk
  5. 1/2 cup heavy cream
  6. 2 cups polenta (less if you prefer a softer texture)
  7. 1 cup Asiago cheese, grated
  8. 4 ounces goat cheese, crumbled
  9. 1/4 cup finely chopped fresh herbs-equal parts thyme, rosemary, sage, and chives (if using dried herbs, cut proportions in half).
  10. Kosher salt and fresh ground black pepper, to taste

Ingredients - Basalmic Smothered Mushrooms

  1. 1/2 cup shallots , minced
  2. 1/2 cup dry red wine
  3. 1/2 cup balsamic vinegar
  4. 1 cup stock, chicken or beef
  5. 1 1/2 pounds mushrooms (cremini, shiitake, oyster, or portobello)
  6. 1 tsp. fresh thyme, minced

Directions - Pork Tenderloin

  1. Coat the tenderloins with olive oil and season generously with salt and pepper.
  2. Sear in a hot cast-iron skillet, browning on all sides.
  3. Set aside for later grilling, reserving pan juices.

Directions - Mustard Butter

  1. Combine all ingredients until well blended.
  2. Set aside.

Directions - Polenta

  1. Saute onion in a small amount of olive oil until transparent.
  2. Stir in garlic, then add water, milk and cream and bring to a boil.
  3. Whisk in polenta slowly, stirring until thick and bubbling.
  4. Continue to stir and cook for 2 to 3 minutes.
  5. Remove from heat and let thicken for 5 minutes.
  6. Pour mixture into a pan and bake at 275 degrees for 25 minutes.
  7. Remove from oven and fold in cheeses and herbs.
  8. Add salt and pepper and pour into a crock to serve.

Directions - Basalmic Smothered Mushrooms

  1. Place shallots in a saute pan with the reserved pork tenderloin pan juices.
  2. Saute, stirring, then deglaze the pan with the wine and vinegar.
  3. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency.
  4. Wash, slice and season the mushrooms with a little olive oil.
  5. Spread the mushrooms out on a grill rack and place over low heat.
  6. Cover for a few minutes to lightly smoke the mushrooms.
  7. Combine the mushrooms with the reduced liquid and set aside.

Recommended Wine Pairing

White Wines - Pinot Grigio, Riesling, Gewurztraminer, Chenin Blanc
Blush/Rose Wines - White Zinfandel, Rose: Dry
Red Wines - Pinot Noir, Beaujolais

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