Grilled Pork Tenderloin from Disney's California Grill
- Ready In:
- 1hr 40mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 118.29 ml butter (room temperature)
- 29.58 ml Dijon mustard
- 29.58 ml whole grain mustard
- 9.85 ml lemon juice, freshly squeezed
- 0.25 ml Worcestershire sauce
- kosher salt
- fresh ground black pepper, to taste
- 236.59 ml diced white onion
- 1 head garlic, diced and saut
- 591.47 ml water
- 591.47 ml milk
- 118.29 ml heavy cream
- 473.18 ml polenta (less if you prefer a softer texture)
- 236.59 ml asiago cheese, grated
- 113.39 g goat cheese, crumbled
- 59.14 ml finely chopped fresh herb (equal parts thyme, rosemary, sage, and chives, if using dried herbs, cut proportions in half)
- kosher salt & freshly ground black pepper, to taste
- 118.29 ml shallot, minced
- 118.29 ml dry red wine
- 118.29 ml balsamic vinegar
- 236.59 ml chicken stock or 236.59 ml beef stock
- 680.38 g assorted mushrooms
- 4.92 ml fresh thyme, minced
directions
- 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.
-
MUSTARD BUTTER FOR PORK:
- Combine butter, dijon mustard, whole grain mustard, lemon juice, worcestershire sauce, Salt, pepper until well blended. Set aside. Makes enough to coat 3 to 4 pounds of pork tenderloin.
-
POLENTA:
- 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.
-
BALSAMIC SMOTHERD MUSHROOMS:
- 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.
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RECIPE SUBMITTED BY
I am a proud mother of five (yes, five) and married to the most fabulous husband ever!
I love to cook and experiment daily!
My pet peeves are shake and bake, kids pasta in a can and hamburger helper~! GROSS!