0 recipes from contoocook and beyond


l/4 cup oil
2 tbsps. white wine vinegar
2 tbsps. chopped fresh marjoram or 2 tsps. dried
l/2 tsp. salt
l/4 tsp. pepper
3 (3/4 lb.) pork tenderloins
2 tbsps. butter
l/2 leek halved lengthwise, sliced
2 garlic cloves minced
2 cups sliced mushrooms
2 tbsps. dry sherry
l tbsps. dijon mustard
2 tsp. white wine Worcestershire sauce
l 8 oz. container sour cream
l/4 tsp. salt
l/8 tsp. white pepper
In small bowl combine oil, vinegar, marjoram, l/2 tsp.salt and l/4 tsp. pepper; mix well. Place pork in plastic bag; pour oil mix over pork. Seal bag; turn several tiems to coat. Refrigeragte 2 to 24 hrs. to marinate turning occasionally. When ready to grill heat grill. Remove pork from marinade; reserve marinade. Place pork on gas grill over med. heat. Cover grill or tent foil. Cook 20 to 25 mins. or until no longer pink in cneter (l60-l65F) turning occasionally and brushing with reserved marinade. Discard any remaining marinade. Meanwhile in large skillet melt butter over med. heat. Add leek and garlic; cook and stir 3 to 4 mins or until leek is tender. Add mushrooms; cook 3 to 4 mins. or until mushrooms are tender stirring occasionally. Stir in sherry, mustard and Worcestershire; mix well. Cook 30 to 60 seconds or until mix comes to a boil. Reduce heat to med-low. Stir in sour cream, l/4 tsp. salt and white pepper. Cook l to 2 mins. or until throughly heated. To serve slice pork diagonally. If necessary heat sauce; spoon sauce over pork slices. Sprinkle with fresh parsley. Note: to bake pork heat oven to 400. Place pork in l3x9″ pan; bake using times above as a guide turning occasionally and brushing with marinade. Serves l0

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter