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Main Dishes
Grilled Pork Tenderloins

Grilled Pork Tenderloin with Savory Mushroom Sauce

Makes eight 3 oz servings.
Per serving: 177 calories, 27 g protein, 3 g carbohydrate, 1 g fiber, 6 g fat, 2 g saturated fat, 80 mg cholesterol, 143 mg sodium

Pork tenderloins are lean and quick to cook. Their low-fat content means less chance of grill flare-ups. Just turn them often so they don’t scorch or burn. Start the sauce an hour ahead so the mushrooms have plenty of time to plump up. You’ll especially love their flavor—it’s so naturally rich you don’t have to sauté them in butter to make them taste good!

INGREDIENTS:

2 cups warm water

3/4 oz package dried porcini mushrooms, crumbled

1 cup parsley clusters, minced

1/2 cup fresh oregano leaves, minced

2 medium pork tenderloins (about 2 lbs)

6 Tbsp oyster sauce

Parsley clusters and a few red and green grapes (garnish)

DIRECTIONS:

1.  In a medium saucepan, combine water, mushrooms, parsley, and oregano. Cover and bring to a boil. Reduce heat to simmer and cook 30 minutes, until liquid is reduced to half.
2.  Meanwhile, remove visible fat and tendons from tenderloins and discard. Brush tenderloins with oyster sauce. Insert a meat thermometer into the center of the thickest part. Grill over medium heat, turning every 4 to 5 minutes, until pork reaches an internal temperature of 160°F, about 15 to 20 minutes. Remove from heat. Place on a platter and cover with foil until ready to serve.
3.  Slice tenderloin into 1/2-inch thick slices and arrange on a platter. Spoon mushroom sauce over meat. Garnish with parsley and grapes.

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