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May 24, 2005
Grilled Pork Tenderloin with Wild Mushroom Quinoa
Marinade:
1 or 2 pork tenderloins, fat trimmed
1 cup olive oil
1 cup - dry vermouth
3 cloves garlic, minced
2 tbs fresh thyme, chopped
Quinoa:
1 cup Quinoa
2 cups vegitable broth
4 oz each of 3 wild or various varietal mushrooms, chopped
1 cup diced white onion
1 tsp butter
Salt & pepper to taste
Mix marinade ingredients, place in bowl, coat tenderloins. Leave in fridge overnight, turning frequently.
Prepare coals, let burn medium hot.
Rinse quinoa through sieve/strainer. Saute mushrooms and onions until onion is just soft. Add broth, quinoa, bring to boil. Reduce heat, cover until liquid absorbed. Fluff before serving.
Roast pork over colas, turning frequently, searing and charring outside. Cook until 180 degrees in center of thick part of cut.
Thinly slice pork, serve next to quinoa.
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* we also sauteed some wild morel mushrooms and served them with the pork. amazing!
Posted by tdotjay at May 24, 2005 09:33 PM
