Monday, November 2, 2015

Disney Recipe ~ Grilled Pork Tenderloin ~ California Grill

Served at the California Grill at the Contemporary Resort in Walt Disney World, this dish is a great choice for a dinner party. Easy but elegant with great flavor. I served this with homemade applesauce.

Pork Tenderloin
One-third to one-half pound of fresh pork tenderloins per person. Coat with olive oil, and season with salt and pepper. Sear in a hot cast iron skillet, browning on all sides, set aside. Reserve pan juices.
Mustard Butter for Pork
1 stick of butter (softened)
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
2 teaspoons freshly squeezed lemon juice
splash Worcestershire sauce
salt and pepper to taste
Combine all ingredients until well blended. Set aside. Makes enough  to coat 3-4 pound of pork.

Polenta
1 cup diced white onion
1 head garlic, diced and sautéed
1 1/2 cups water
2 1/2 cups milk
1/2 cup heavy cream
2 cups polenta (less if you prefer a softer texture)
1 cup Asiago cheese
4 ounces goat cheese, crumbles
1/4 cup finely chopped herbs-equal parts thyme, rosemary, sage and chives (if using dried herbs, cut proportions in half)
salt and pepper to taste
( I used a Parmesan/Romano/Asiago blend for the cheese and skipped the goat cheese, increasing the other cheese to make up the difference. If you'd like to cut the fat, substitute water or yogurt for the milk and heavy cream)
Saute onion in a small amount of olive oil until transparent. Stir in garlic, then add water, ilk and cream and bring to a boil. Whisk in polenta slowly, stirring until thick and bubbling. Stir and cook for 2 to 3 minutes. Remove from heat and let thicken for 5 minutes.
Put mixture into a pan and bake at 275 for 25 minutes.
Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into serving dish.
Balsamic Smothered Mushrooms
1/2 cup shallots, minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 cup stock (chicken or beef)
1 1/2 pounds mushrooms
1 teaspoon fresh thyme, minced
Place shallots in a sauté pan with the reserved pork tenderloin pan juice. Saute, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency.
Wash, slice and season the mushrooms with a little olive oil. Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside. (I don't have a grill pan so just sautéed in a skillet)
Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (about 2 minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness.
To serve, place a cup of polenta on each plate. Slice tenderloins into thick coins and place in center of the polenta. Ladle the balsamic mushroom sauce over the coins.