Grilled Pork Tenderloin with Portabella Mushrooms

Featured by Lambert Bridge Winery.

Ingredients

Serves six

4 pork tenderloins, trimmed
6 large portabella mushrooms, washed and trimmed

Marinade:
4 tablespoons stone ground mustard
1/2 cup Merlot
3 tablespoons fresh thyme, finely chopped
2 tablespoons rosemary, finely chopped
2 shallots, minced
1/2 cup olive oil
salt and pepper

Instructions

Whisk together all marinade ingredients. Place the pork tenderloins and mushrooms into two separate Ziploc bags and evenly distribute marinade. Refrigerate for at least two hours and no more than eight. Preheat grill to medium heat. Cook pork for about 8-10 minutes per side. Add mushrooms and cook about 4-5 minutes per side. Remove meat and let rest. Slice across the grain. Cut mushrooms in half and serve alongside the pork. Serve warm with polenta or pasta, and/or saut�ed vegetables.