Friday, October 8, 2010

Grilled Pork Tenderloin with Mushroom Sauce and Brown Rice

½ cup of dried mushroom
1 cup of chicken broth
¾ cup of fresh baby bellas, sliced
1 garlic, minced
½ onion, chopped
1-2 Tbsp of flour
1 lb pork tender loin
Fresh parsley, minced
Sea salt
Freshly cracked black pepper
1 ½ cups of brown rice
3 cups of brown rice

In a medium sauce pan, sauté fresh mushrooms in EVOO. Add garlic and cook until mushrooms are soft.

In a small pot, add broth and dried mushrooms. Bring to a boil. Turn off heat and let sit for 20-30 minutes.

In a large sauce pan, heat a little EVOO and sauté the onion until golden brown. Add flour and stir until onion is coated in flour. Add the dried mushrooms with broth. Stir together until sauce thickens. Add sautéed mushrooms. Add salt and pepper to taste. Mix together. Take half of the sauce and blend until smooth. Return smooth sauce to the saucepan.

Notes: If you like a smoother sauce with no chunks, add all of the sauce to the blender. If the sauce is too thick, add more broth.

Heat grill to 350 degrees. Drizzle pork with EVOO and sprinkle with salt and pepper. Grill pork for about 20 minutes, turning over to brown all sides, until no longer pink in the middle. Let pork sit for about 10 minutes before cutting.

Cook rice in rice cooker with a little EVOO and salt.

Slice pork and plate with rice. Top with mushroom gravy. Sprinkle with parsley.

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