I have loved posting recipes, but I must say this one is SO good. If you only try one recipe, this is the one to try!! So much flavor and easy to prepare! Perfect for a summery day to have a BBQ. We added some corn on the cob, baked potatoes and pasta salad with it.
2 pork tenderloins, about 1 pound each
24 small cremini mushrooms, each 1 to 1 1/2 inches across
1/4 cup extra virgin olive oil
1 tsp kosher salt
1 tsp dried thyme
1 tsp celery salt
1/4 tsp freshly ground black pepper
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh basil
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1/2 tsp minced garlic
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Trim any excess fat and silver skin from the tenderloins. Cut each tenderloin in half lengthwise, then cut each half into pieces about 1 1/2 inches long. Trim the stem end from each mushroom. In a large bowl, whisk the oil, salt, thyme, celery salt, and pepper. Add the pork and mushrooms and toss to evenly coat them. Thread the pork and mushrooms onto skewers, alternating them and being careful to push the skewers slowly through the sides of the mushrooms so they don’t split apart. Allow to stand at room temperature for 10 to 15 minutes before grilling.
Meanwhile, make the sauce:
In a small bowl, whisk the sauce ingredients.
Grill the skewers over direct high heat until the pork is barely pink in the center and the mushrooms are tender, 5 to 6 minutes, turning once. Spoon some sauce over the skewers. Serve warm.
Makes 4 to 6 servings.
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