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In small bowl, combine oil, vinegar, marjoram, 1/2 tsp. salt and 1/4 tsp. pepper; mix well.Place pork
tenderloins in resealable food storage plastic bag; pour oil mixture over pork. Seal bag; turn several
times to coat. Refrigerate 2 to 24 hours to marinate, turning occasionally. When ready to grill, heat
grill. Remove pork from marinade; reserve marinade. Place pork on gas grill over medium heat or on charcoal
grill 4 to 6 inches from medium coals. Cover grill or tent foil over pork. Cook 20 to 25 minutes or until
no longer pink in center, turning occasionally and brushing with reserved marinade. Discard any remaining
marinade. Meanwhile, in large skillet, melt butter over medium heat. Add leek and garlic; cook and stir
3 to 4 minutes or until leek is tender. Add mushrooms; cook 3 to 4 minutes or until mushrooms are tender,
stirring occasionally. Stir in mustard and Worchestershire sauce; mix well. Cook 30 to 60 seconds or until
mixture comes to a boil. Reduce heat to medium-low. Stir in sour cream, 1/4 tsp. salt and pepper. Cook
1 to 2 minutes or until thoroughly heated. To serve, slice pork tenderloins diagonally. If necessary,
heat sauce; spoon sauce over porkslices. Sprinkle with fresh parsley.
Note: to bake pork tenderloins, heat oven to 400 degrees. Place pork in 13 x 9" pan; bake using times
above as a guide, turning occasionally and brushing with reserved marinade.
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