Grilled Pork Tenderloin with Portabella MushroomsFeatured by Lambert Bridge Winery in the Gold Wine Club.
Very tender and flavorful pork roast that even the pickiest of eaters will love! Try pairing this with the Lambert Bridge Merlot.Yield: 6
Prep Time: 100 Minutes
Cook Time: 30 Minutes
• 4 pork tenderloins, trimmed
• 6 large portabella mushrooms, washed and trimmed
• 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
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 sautéed vegetables.