Grilled Pork Tenderloin with Fig and Mushroom Agrodolce
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Grilled Pork Tenderloin with Fig and Mushroom Agrodolce
Category
Meat and Poultry
Ingredients
- 2 pounds of pork tenderloin, silver skin and excess fat removed
- 1/4 cup + 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
- 1/2 cup Fustini's Fig balsamic (divided)
- 1 tablespoon fresh rosemary, chopped
- salt and pepper to taste
- 1 yellow onion, diced
- 1 1/2 cups mushrooms, sliced
- 1 cup red wine
- 3 tablespoons Fustini's Black Truffle balsamic
Ingredients
Directions
- Place pork tenderloin in a ziploc bag. Whisk together 1/4 cup olive oil and 1/4 cup balsamic, fresh rosemary, salt and pepper. Pour over pork and seal bag. Refrigerate up to 1 hour to marinate.
- Preheat grill. Remove pork from bag and grill until internal temperature reaches 155 degrees, rotating two times. Meanwhile, in a medium sauté, pan, heat the remaining olive oil. Add mushrooms and sauté, until turning brown. Add onion and continue cooking until lightly browned. Add remaining balsamic, wine and truffle balsamic. Continue to simmer until the liquid is 1/2 the volume. When the meat is done grilling, allow it to rest for 5 minutes then slice against the grain. Pour mushroom sauce overtop before serving.