Pork and Mushroom Skewers with Basil Sauce

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by: Peaches






In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method depends on the particular size and texture.




ingredients

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serves: 4-6

2 pork tenderloins (about 1 pound each)

24 small cremini mushrooms, each 1 to 1 1/2 inches across

1/4 cup extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon celery salt

1/4 teaspoon freshly ground black pepper

SAUCE:

1/4 cup finely chopped green onions

1/4 cup finely chopped fresh basil

3 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

1/1 teaspoon minced garlic

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Nutrition Facts
Pork and Mushroom Skewers with Basil Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 480

  • Total Fat: 28.9 g
  •     Saturated Fat: 4.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 147.6 mg
  • Sodium: 868.9 mg
  • Total Carbs: 3.3 g
  •     Dietary Fiber: 1 g
  •     Sugars: 1.4 g
  • Protein: 49.8 g
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preparation

1.  Trim any excess fat and silver skin from the tenderloins:

2.  The first step is to remove the sinewy layer on the surface called silver skin.

3.  Slip the tip of a sharp, thin knife under one end of the silver skin.

4.  Grab the loosened end with your fingertips. Then slide the knife away from you just underneath the silver skin.

5.  Continue cutting away from you, with the knife blade angled slightly upwards.

6.  The "cleaned" tenderloins should have hardly any visible silver skin or surface fat.

7.  For great flavor, make a paste of oil, garlic, herbs, lemon zest, and spices. Press it into the meat before grilling.

8.  Cut each tenderloin in half lengthwise, then cut each half into pieces about 1 1/2 inches long. Trim the stem end from each mushroom. In a large bowl, whisk the oil, salt, thyme, celery salt, and pepper. Add the pork and mushrooms and toss to evenly coat them. Thread the pork and mushrooms onto skewers, alternating them and being careful to push the skewers slowly through the sides of the mushrooms to they don’t split apart. Allow to stand at room temperature for 10 to 15 minutes before grilling.

9.  Meanwhile, make the sauce: In a small bowl, whisk the sauce ingredients.

10.  Grill the skewers over Direct High heat until the pork is barely pink in the center and the mushrooms are tender, 5 to 6 minutes, turning once. Spoon some sauce over the skewers. Serve warm.

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