10-12 pork tenderloin boneless chops
Marinade:
1 1/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup worcestershire sauce
2 TBSP dry mustard
1 TBSP pepper
1/2 cup red wine vinegar
1 1/2 TBSP fresh minced parsley
1/3 cup fresh lemon juice
3 cloves garlic
2 TBSP sugar
16 oz. fresh sliced mushrooms
Place all marinade ingredients in the blender. Blend on high until light & creamy. Place pork into large Ziploc bag. Add marinade. Marinate in refrigerator for 3-4 hours. Grill on the barbeque over medium flame until cooked through, basting occasionally with remaining marinade.
In a sauce pan on the stove, saute mushrooms in 3-4 TBSP butter. Pour in leftover marinade & bring to a boil. Boil for a couple of minutes to cook off any meat juice. Pour over cooked pork & serve.
No comments:
Post a Comment