Pork Tenderloin with Mushrooms

This is a great recipe for anytime of year.  The original recipe called for pork chops butI have a difficult time understanding why anyone would eat a pork chop. Thereare other ways to give your jaw a good workout. Pork tenderloin is definitely the way to go with this!

INGREDIENTS

The Rub

  • 2 tbsp sweet paprika
  • 1 tbsp dry mustard
  • 2 tsp salt
  • 2 tsp fresh ground black pepper
  • 2 tsp ground star anise
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • ¼ tsp cayenne

Icing

SAUCE

‍The Mushrooms

  • 6 tbsp canola oil
  • 1 large shallot, thinly sliced
  • 1” piece fresh ginger, peeled and minced or a heaping tsp from a jar
  • 3 garlic cloves, finely chopped
  • 1 lb assorted fancy mixed mushrooms, thinly sliced
  • 2 tablespoons soy sauce
  • ¼ c rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • salt and pepper to taste
  • ½ c chopped fresh cilantro

‍

toppings

dressing

INSTRUCTIONS

The Rub

  1. Mix all the rub ingredients together in a jar.

The Mushrooms

  1. Sauté shallot, ginger, and garlic in 2-3 tbsp of oil, stirring until soft, about 5 minutes; do not brown.
  2. Raise the heat to high and add the mushrooms. Cook, stirring often, until soft, about 8 minutes more. The mushrooms will give off liquid, but the high heat will help cook it away.
  3. Remove mushrooms from heat.  
  4. Whisk the soy sauce, vinegar, honey, and sesame and remaining canola oil together and add to the mushrooms.  
  5. Top with as much cilantro as you like.
  6. Add salt and pepper to taste and set aside at room temperature.

The Pork

  1. Heat the grill to high.
  2. Brush two pork tenderloins with some canola oil and rub with plenty of the spice rub.
  3. Grill until lightly charred and crusty, 4 to 5minutes. Reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until just cooked to your liking (use a meat thermometer).  
  4. Remove from the grill and let rest for 5 minutes before serving.
  5. I like to slice and arrange on a large platter and cover with the mushroom mixture. Serve immediately.

TIPS & HINTS

Make extra rub and keep it in a jar!

The mushrooms can be made a few hours in advance and set aside at room temperature.