CGPork

Grilled Pork Tenderloin

The California Grill's signature dish is a grilled pork tenderloin with polenta and balsamic smothered mushrooms.

MUSTARD BUTTER FOR PORK

1 stick of butter (room temperature)

2 tbsp. Dijon mustard

2 tbsp. whole grain mustard

2 tsp. lemon juice, freshly squeezed

Splash of Worcestershire sauce

Kosher salt and fresh ground black pepper, to taste

Combine all ingredients until well blended. Set aside. Makes enough to coat 3 to 4 pounds of pork tenderloin.

POLENTA

(For a low-fat alternative, try substituting water or yogurt for the milk and heavy cream.)

1 cup diced white onion

1 head garlic, diced and saut_ed

2 1/2 cups water

2 1/2 cups milk

1/2 cup heavy cream

2 cups polenta (less if you prefer a softer texture)

1 cup Asiago cheese, grated

4 ounces goat cheese, crumbled

1/4 cup finely chopped fresh herbs?equal parts thyme, rosemary, sage, and chives (if using dried herbs, cut proportions in half).

Kosher salt and fresh ground black pepper, to taste

Sauté onion in a small amount of olive oil until transparent. Stir in garlic, then add water, milk and cream and bring to a boil. Whisk in polenta slowly, stirring until thick and bubbling. Continue to stir and cook for 2 to 3 minutes. Remove from heat and let thicken for 5 minutes.

Pour mixture into a pan and bake at 275 degrees for 25 minutes. Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into a crock to serve.

PORK TENDERLOIN

You will need one-third to one-half pound of fresh, not previously frozen, tenderloins per person. Coat the tenderloins with olive oil and season generously with salt and pepper. Sear in a hot cast-iron skillet, browning on all sides. Set aside for later grilling, reserving pan juices.

BALSAMIC SMOTHERED MUSHROOMS

1/2 cup shallots, minced

1/2 cup dry red wine

1/2 cup balsamic vinegar

1 cup stock, chicken or beef

1 1/2 pounds assorted mushrooms

1 tsp. fresh thyme, minced

Place shallots in a saut_ pan with the reserved pork tenderloin pan juices. Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency.

Wash, slice and season the assorted mushrooms with a little olive oil. (Pleau uses criminis at the California Grill, but thinks portobellos, oysters and shiitakes all work well, too.) Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside.

Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20 minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness.

To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushroom sauce over the coins and top with a few leaves of sage or parsley..



	Grilled Pork Tenderloin The California Grill's signature dish is a grilled pork tenderloin with polenta and balsamic smothered mushrooms. MUSTARD BUTTER FOR PORK 1 stick of butter (room temperature) 2 tbsp. Dijon mustard 2 tbsp. whole grain mustard 2 tsp. lemon juice, freshly squeezed Splash of Worcestershire sauce Kosher salt and fresh ground black pepper, to taste Combine all ingredients until well blended. Set aside. Makes enough to coat 3 to 4 pounds of pork tenderloin. POLENTA (For a low-fat alternative, try substituting water or yogurt for the milk and heavy cream.) 1 cup diced white onion 1 head garlic, diced and saut_ed 2 1/2 cups water 2 1/2 cups milk 1/2 cup heavy cream 2 cups polenta (less if you prefer a softer texture) 1 cup Asiago cheese, grated 4 ounces goat cheese, crumbled 1/4 cup finely chopped fresh herbs?equal parts thyme, rosemary, sage, and chives (if using dried herbs, cut proportions in half). Kosher salt and fresh ground black pepper, to taste Sauté onion in a small amount of olive oil until transparent. Stir in garlic, then add water, milk and cream and bring to a boil. Whisk in polenta slowly, stirring until thick and bubbling. Continue to stir and cook for 2 to 3 minutes. Remove from heat and let thicken for 5 minutes. Pour mixture into a pan and bake at 275 degrees for 25 minutes. Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into a crock to serve. PORK TENDERLOIN You will need one-third to one-half pound of fresh, not previously frozen, tenderloins per person. Coat the tenderloins with olive oil and season generously with salt and pepper. Sear in a hot cast-iron skillet, browning on all sides. Set aside for later grilling, reserving pan juices. BALSAMIC SMOTHERED MUSHROOMS 1/2 cup shallots, minced 1/2 cup dry red wine 1/2 cup balsamic vinegar 1 cup stock, chicken or beef 1 1/2 pounds assorted mushrooms 1 tsp. fresh thyme, minced Place shallots in a saut_ pan with the reserved pork tenderloin pan juices. Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency. Wash, slice and season the assorted mushrooms with a little olive oil. (Pleau uses criminis at the California Grill, but thinks portobellos, oysters and shiitakes all work well, too.) Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside. Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20 minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness. To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushroom sauce over the coins and top with a few leaves of sage or parsley..