What can I do with this boring pork tenderloin? This is a question that I ask myself all of the time when considering the “other” white meat. As a main course, this whips up in no time and has enough flavor to keep things interesting.
1 Pork tenderloin 1.5-2 lbs sliced into medallions
1/4 c olive oil
1/2 c dry Riesling
1 tsp dried thyme
pinch of salt
pinch of pepper
1 tbls butter
1 tbls olive oil
6 cloves garlic, sliced
3 large green onions, sliced (green and white)
1 cup apricot preserves
1 tbls dried thyme
pinch of salt
1/2 tsp black pepper
1 tbls tangy mustard
1 8 oz. package button mushrooms, chopped
2 c vegetable stock
Combine all marinade ingredients into large bowl, add pork and toss. Let this marinate for at least 30 minutes.
Melt the butter and the olive oil in a heavy skillet and add the garlic. When the garlic begins to sizzle add the mushrooms. Cook garlic and mushrooms over medium heat for approximately 10 minutes.
Add vegetable stock and stir. In a separate bowl, combine preserves, thyme, salt, pepper, and mustard. Pour the preserve mixture into the sauce. Simmer for 10 minutes.
While sauce is on final simmer, sear medallions on the grill for around 3 minutes per side (just long enough to make some marks and get a good sear). Remove the pork from the grill.
Add grilled medallions to the sauce and coat well. Turn off the heat and put the lid on the sauce. Allow the sauce and pork to rest with the lid on for 10 minutes.
To serve, sprinkle with green onions.