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- Pork Tenderloin in a Blackberry Ginger Balsamic Marinade
Around the World Cooking - Pork Tenderloin in a Blackberry Ginger Balsamic Marinade
Serves 4-6
| Ingredients | Directions |
|---|---|
|
2 each pork tenderloins 1 cup Wine Country Kitchens Blackberry Ginger Balsamic Vinegar 1 red onion cut in half 2 each portabello mushrooms, wash, remove stems, and set aside 2 cloves garlic, finely minced 1 tbsp. Wine Country Kitchens Extra Virgin Olive Oil 1/4 cup chopped scallions |
Place pork tenderloins, onion halves and mushroom caps in large zip lock bag, add Blackberry Ginger Balsamic Vinegar. Seal bag, yoss back and forth lightly a few times, then place in refrigerator for 2 to 4 hours. emove pork and vegetables from bag and reserve liquid in a bowl. Mince the marinated mushroom stems and set aside. In a saucepan or small skillet, add Wine Country Kitchens Extra Virgin Olive Oil and garlic; saute garlic on medium until tender, about 2 minutes. Add mushroom and then the reserved balsamic liquid. Simmer for about 10 minutes or until reduced to a syrupy consistency. If done before pork tenderloin is ready, leave on low uncovered. It can always be thinned back down with a little addition of more Blackberry Ginger Balsamic Vinegar. While balsamic sauce in simmering, place pork tenderloins, onions, and mushroom caps on preheated grill. Cook tenderloins on high for 3-4 minutes per side (tenderloins have 3 sides) Grill Mushrooms and onions about 4 minutes per side, turning once. Let tenderloins stand for 5 minutes prior to serving Slice into 1/2 inch thick pieces and arrange on plate along with mushrooms and onions. Spoon Balsamic sauce over pork and garnish with chopped scallions. |
