Pork and mushroom skewers
2 pork tenderloins (about 1 lbs each)
24 small cemini mushrooms (baby bellas)
1/4 cup olive oil
1 tsp kosher salt
1 tsp dried thyme
1 tsp celery salt
1/4 tsp ground black pepper
Sauce:
1/4 c finely chopped green onions
1/4 c finely chopped fresh basil
3 tbsp olive oil
1 tbsp white wine vinegar
1/2 tsp minced garlic
1/4 tsp kosher salt
1/8 tsp black pepper
Instructions:
1) trim fat and cut each tenderloin in half lengthwise, then cut into 1 1/2" pieces. In large bowl, whisk the oil, salt, thyme, celery salt, and pepper. Add the pork and shrooms and toss evenly to coat. Thread onto skewers. Allow to stand at room temp for 10-15 min before grilling.
2) To make sauce just whisk all ingrediants together.
3) Grill the skewers over Direct High heat until the pork is barely pink in the center and the mushrooms are tender, ~5-6 min, turning once. Spoon sauce over the skewers and serve warm.
Makes 4-6 servings.
I had these without the sauce (i don't care for green onions) and I still thought they were amazing. These will make it into the little blue box of recipes! Hubby loved them too!
