Edie's Grilled Pork Tenderloins Stuffed With Chanterelles
- 2 cups fresh chanterelle mushrooms cleaned, trimmed, and chopped
- 2 tablespoons butter
- 1/4 cup sherry
- 3 garlic cloves - (to 4) peeled, minced
- 2 medium-sized pork tenderloins room temperature
- 1 tablespoon olive oil
- Sea salt to taste
- Freshly-ground black pepper to taste
- Balsamic Cream as needed
- Fresh basil as garnish
Melt the butter in a heavy skillet over medium-high heat and add the minced garlic. Watch the heat carefully and reduce it if necessary to prevent the butter and the garlic from browning. Add the mushrooms and stir constantly until the mushrooms give up their moisture. Add the sherry and reduce until nearly dry. Permit the mushroom mixture to cool.
Coat the tenderloins in olive oil and sprinkle with salt and pepper to taste. Use a long knife with a thin blade to pierce a narrow hole lengthwise in both of the pork tenderloins. Stuff the cooled mushrooms into these holes. The handle of a wooden spoon will be helpful in pushing them into the center of the hole from each end of the tenderloin.
Place the tenderloins over hot coals and cover. Allow just enough air to keep the coals lit and to cook the tenderloins slowly. Depending on the size of the tenderloins and the temperature of the coals, they can take 30 to 45 minutes to cook.
Drizzle a platter with Balsamic Cream and place the thoroughly cooked tenderloins on top. Permit them to cool for about five minutes. Slice diagonally and garnish with fresh basil leaves.
This recipe yields 4 to 6 servings.
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