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Grilled Pork Tenderloin Medallions with Shiitake Mushrooms

Grilled Pork Tenderloin Medallions with Shiitake Mushrooms

 
It’s back to work after a nice long weekend. Regular season football kicks off this week and we have more fall releases, killer pairings and the wines or cocktails that will tie them all together.

Grilled Pork Tenderloin Medallions with Shiitake Mushrooms

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Ingredients:

  • 1-2 pound pork tenderloin
  • Canola oil for cleaning grill grates
  • 8-10 ounces of freshly sliced Shiitake Mushrooms
  • 2 Tablespoons – Salted butter
  • 2 Green onions thinly sliced – for rice
  • Long grain rice for steaming
  • Aluminum foil to wrap pork tenderloin after grilling
  • Basting brush

For marinade:

  • 1/2 Tablespoon fresh chopped chocolate mint
  • 2 Cloves garlic – pressed
  • 1/2 Tablespoon Sesame Seed oil
  • 2 Teaspoons rice wine vinegar
  • 2 Tablespoon Hoisin Sauce
  • 2 Tablespoon Momo Kawa Junmai Ginjo Craft Saké – Pearl
  • Dash of freshly ground black pepper

Combine all ingredients into a non-reactive bowl and refrigerate until use.  (Can be made in advance)

Sauce for shiitake mushrooms:

  • 2 Tablespoon Hoisin sauce
  • 1/2 cup – Momo Kawa Junmai Ginjo Craft Saké – Pearl
  • 1/4 Tablespoon freshly chopped chocolate mint
  • 1/2 Tablespoon Sesame Seed oil
  • 1 Clove garlic pressed
  • 1/4 Teaspoon Chinese Five Spice
  • Freshly ground black pepper

Combine all ingredients into a non-reactive bowl and refrigerate until use. (Can be made in advance)

Directions:

Pre-heat gas grill to medium-high heat setting (400 degrees F) In a large mixing bowl or long rectangular container massage the marinade into the pork. Let sit.

When grill is hot to proper temperature setting, sear pork tenderloin turning quickly on all sides. Remove to cooler part of grill for in-direct cooking. Brush on additional marinade. Check and turn meat every 10 minutes. Cook 30 minutes or until the center of the pork tenderloin reaches 145 degrees F. Use a meat thermometer and insert to center. When the pork tenderloin has reached a core temperature of 145 degrees F, remove from grill and lightly wrap in aluminum foil. Let stand 8 minutes. On a clean cutting board, slice the pork tenderloin into 1 to 1/12 inch thick medallions.

Shiitake mushroom preparation:

Melt butter in large sauce pan on medium heat. Sautee the shiitake mushrooms, add sauce, bring to soft boil. Remove from heat and cover.
Steam long grain rice – 1 cup dry rice. Follow rice package instructions for cooking. Add sliced green onion when you fluff the rice. Let stand, plate and enjoy!

Suggested pairing:

Pierre Sparr Gewurztraminer white wine
There’s the delicate balancing acidity to add a refreshing crispness to a juicy front palate brimming with honeysuckle and white summer fruit – melons, white peaches, yellow plums and nectarines, with pretty floral elements peaking out from behind all this succulent fruit… 750ml $18.99

 

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