Pork at it’s Peak
This is a fantastic recipe from the Creme de Colorado cookbook from the Denver Junior League.
Ingredients
- 1/2 cup dry white wine
- 1/4 cup vegetable oil
- 4-6 tbsp dijon mustard (depending on your love of mustard)
- 1/4-1/2 cup chopped mushrooms (I tend to like a few more)
- 2 tbsp soy sauce
- 2 tbsp fresh lemon juice
- 2 tbsp minced onions
- 2 tbsp butter
- 1/2 tsp celery seed
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Combine all ingredients into marinade. Marinate a 5 pound pork loin roast or 2 large tenderloins in refrigerator overnight. Drain and reserve marinade.Roast or grill until internal temperature reaches 145 degrees. Per my good buddy, I set the grill to medium high, grill each of 3 sides of the pork tenderloin 7 minutes each for a total of 21 minutes and it tends to be perfect.In the meantime, bring the reserved marinade to a boil. Boil a minute then reduce to low and allow to simmer until slightly thickened. Turn off heat.Let pork rest, covered loosely with foil, for about 10 minutes before cutting. Serve with reduced marinade sauce.HAPPY EATING!!
